Recipe Background
This Easy Cordon Bleu is as easy to eat as it is to make! Whether you want a wholesome dish to eat on the go, or if you need something hearty and yummy to serve at a party, these rolled up chicken, ham, and cheese bites are what you'll be grabbing for! The buttery, puffy pastries everything is wrapped in will have you making them even when you have plenty of time to food prep, or no big gatherings on the calendar. Easy Cordon Bleu is just that craveable!
This Easy Cordon Bleu is as easy to eat as it is to make! Whether you want a wholesome dish to eat on the go, or if you need something hearty and yummy to serve at a party, these rolled up chicken, ham, and cheese bites are what you'll be grabbing for! The buttery, puffy pastries everything is wrapped in will have you making them even when you have plenty of time to food prep, or no big gatherings on the calendar. Easy Cordon Bleu is just that craveable!
Ingredients
- 8 (4-ounce) chicken breast halves boneless and skinless
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons butter
- flour to taste, for dusting a work surface
- 1 (17.3-ounce) package frozen puff pastry thawed
- 8 slices Swiss cheese
- 8 slices ham fully-cooked
- 1 large egg
- 1 tablespoon water
Directions
- Preheat the oven to 400 degrees F.
- Grease a 15x10x1-inch baking dish.
- Sprinkle the chicken halves with the salt and the pepper.
- In a large skillet, brown the chicken halves in the butter, about 1-2 minutes per side.
- Transfer the chicken halves to a paper-towel-lined plate to drain.
- Using the flour, lightly dust a work surface and then roll each pastry sheet out into a 12-inch square.
- Cut both of the 12-inch squares into four 6-inch squares; this should leave you with a total of 8 pastry squares.
- Center 1 chicken half on each of the 8 pastry squares and top them all with 1 slice of the Swiss cheese and 1 slice of the ham.
- In a small bowl, whisk the egg and the water together.
- Lightly brush 1/2 of the egg wash over the pastry edges.
- Working with one pastry at a time, fold both sides of the pastry over the chicken, ensuring one side overlaps the other, pressing the seams together to seal. Pinch the ends of the pastry together and fold them under.
- Repeat this process with the remaining pastries.
- Transfer the pastries to the prepared baking dish.
- Brush the tops of the pastries with the remaining egg wash.
- Bake the pastries until the chicken pieces reach an internal temperature of 165 degrees F, about 30-35 minutes.
- Serve.
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