Chicken Cordon Bleu In Pastry

posted by abba 06-03-98 6:24 AM 

Chicken Cordon Bleu In Pastry 

1 tablespoon margarine or butter 
4 skinless, boneless chicken breast halves (about 1 pound) 
1/2 package (17 1/4-ounce size) Pepperidge FarmŽ Frozen Puff Pastry Sheets (1 sheet) 
1 egg 
1 tablespoon water 
4 teaspoons Dijon-style mustard 
4 slices cooked ham (about 4 ounces) 
4 slices Swiss cheese (about 4 ounces) 


 In medium skillet over medium-high heat, heat margarine. Season chicken
with salt and pepper if desired. Add chicken and cook until browned. Remove
chicken from skillet.Cover and refrigerate at least 15 minutes. 

 Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 F.
Mix egg and water and set aside. 

 Unfold pastry on lightly floured surface. Roll into 14-inch square and 
cut into 4 (7-inch) squares. Spread 1 teaspoon mustard on each square. Top 
with 1 slice ham, 1 slice cheese and 1 chicken breast half. Brush edges of 
squares with egg mixture. Fold corners to center on top of chicken and
seal edges. Place seam-side down on shallow-sided baking sheet. Brush with
egg mixture. 

 Bake 25 minutes or until golden. Serves 4. 
 

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