“Cordon Bleu” refers to a signature dish of chicken topped with a slice of ham and Swiss cheese, usually breaded and sautéed in butter. In this case, the chicken package is wrapped in puff pastry and baked for a quick and easy finish.
4 4 oz boneless skinless chicken breast halves
1/4 tsp salt
1/8 tsp pepper
3 Tbsp butter
1/2 17-oz package frozen puff pastry, thawed (1 sheet)
4 1-oz slices Swiss cheese
4 1-oz slices fully cooked ham
1 extra large egg
1 Tbsp water
1. 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.
2. On a lightly floured surface, roll the pastry sheet into a 12-in. square. Cut into four 6-in. squares. Place a chicken breast in the center of each square and top with cheese and ham, folded to fit.
3. 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.
4. Transfer to a greased baking pan and brush tops with egg mixture. Bake at 400° for 30-35 minutes.