Chicken Cordon Bleu in Pastry
Total TimePrep/Total Time: 30 min.
- 1 tube (8 ounces) refrigerated crescent rolls
- 1/4 cup spreadable chive and onion cream cheese
- 4 thin slices deli ham
- 4 boneless skinless chicken breast halves (4 ounces each)
- 4 slices Swiss cheese
- On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of each rectangle. Place ham widthwise over dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each long end, pinch dough together around chicken, forming points.
- Bake at 375° until a thermometer inserted in the chicken reads 170°, about 15 minutes. Top with slice of Swiss cheese; bake until cheese is melted and pastry is golden brown, about 5 minutes longer.
Nutrition Facts1 serving: 428 calories, 26g fat (12g saturated fat), 66mg cholesterol, 807mg sodium, 24g carbohydrate (5g sugars, 0 fiber), 21g protein.
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Jul 6, 2016
The first time I tried this, I did it exactly as written. Unfortunately I'm not entirely sure what I do wrong but the crescent rolls got really dark before the chicken finished cooking. Maybe I should lower the temperature? The second time I made it, I realized too late that I was out of ham. Instead, I tried hard salami slices and used mozzarella instead of swiss cheese. It was even more delicious! I'll try lowering the temp next time, because I will try it again.
Mar 7, 2015
I used two chicken breasts and cut each one in half as one person suggested. I also pre-cooked the chicken for 20 minutes. They still needed an extra 10 minutes longer than the recipe stated, so I placed foil on top for the extended time as someone else suggested to keep the rolls from becoming too brown. Delicious meal! Will probably try chicken cutlets next time and see how that works!
May 7, 2014
Very easy and tastes amazing!! My whole family gave it a "10". I would definitely recommend this recipe.
Nov 2, 2013
Excellent recipe to prepare for guests or for a family Sunday dinner. It is easy to make, looks elegant, and tastes very good. I used thinner chicken breasts and cooked about 5 to 8 minutes longer than recipe indicated and it came out perfect.
Oct 12, 2011
Haven't tasted it yet but just put it in the oven, the only modification I made was to use chicken cutlets instead of full breasts to cut the fat & cholesterol . This is the easiest dish I've made in a long time! Plus it's pretty, even before it's cooked!
Jul 26, 2011
I make a very similar recipe but I do pre-cook the chicken first; I spread the onion-chive cream cheese mixture on 1/4 sheet of puff pastry; top with chicken, then I wrap swiss cheese slice into the ham first to prevent it from leaking out, then wrap the puff pastry like a present. My family loves this meal!
Apr 8, 2011
My biggest hint: use two chicken breasts instead of four and slice them in half horizontally. The meat cooks fully by the time the crescent rolls become brown (if not sure about the meat being fully done even then, just pop into the microwave for a minute after baking, that usually takes care of it.) Our family really enjoys this recipe!
Feb 28, 2011
OK, this is a really good recipe and everything but I do like my chicken fully cooked please - I looked at the recipe and decided the chicken would definitely need pre-cooking a bit. I pre-cooked it for about 12 mins and then assembled them and cooked for AGES longer - the pastry and ham bits were a bit past it by the time the chicken was finally done. Next time I will fully cook the chicken first.
Feb 21, 2011
This recipe is easy and delicious. I cooked it for 25 minutes, covering the cookie sheet with foil after the first 15 minutes to protect the pastry from burning, and it came out perfectly. I also used a light/medium colored cookie sheet. I suspect if I had used a dark nonstick cookie sheet, the pastry would have burned.
Feb 9, 2011
This was Delicious! My fiance' loves chicken cordon bleu sandwich from a local pizza shop and i have tried other recipes but they were always missing something. We Both Loved This! Yummm!