"Cordon Bleu" is of French origin meaning "blue ribbon"—given as a prize for culinary excellence. The term also refers to a signature dish of chicken topped with a slice of ham and Swiss cheese, usually breaded and sautéed, or in this case, wrapped in puff pastry for a quick and easy finish. —Sharon Laabs, Hartford, Wisconsin
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons butter
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 8 slices Swiss cheese
- 8 slices fully cooked ham
- 1 egg
- 1 tablespoon water
- Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter for 1-2 minutes on each side. Remove to paper towels to drain.
- On a lightly floured surface, roll each pastry sheet into a 12-in. square. Cut into four 6-in. squares. Place a chicken breast in the center of each square; top with cheese and ham.
- Whisk egg and water; lightly brush over pastry edges. Bring two sides of pastry over chicken, overlapping one over the other; press seams to seal. Pinch together ends and fold under.
- Transfer to a greased 15-in. x 10-in. x 1-in. baking pan; brush tops with egg mixture. Bake at 400° for 30-35 minutes or until a thermometer reads 165°. Yield: 8 servings.
Originally published as Easy Chicken Cordon Bleu in Taste of Home February/March 2012, p47
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