Prep 1 hr
Cook 1 hr
I got this from a friend who highly recommended it. I made this the other night for me and the DH and it was a huge hit!! Even shared with a friend of mine and she loved it too!!!
- 4 boneless skinless chicken breasts
- 1 cup sliced fresh mushrooms
- 1⁄2 chopped onion
- 2 tablespoons butter
- 3 tablespoons cornstarch
- 1 1⁄4 cups milk
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (17 1/3 ounce) package frozen puff pastry
- 8 slices deli ham, thin slices
- 4 slices provolone cheese
- additional milk (optional)
- Place chicken in a greased 2 quart baking dish cover with water. Cover and bake @ 350 for 30 minute or until juices run clear. Meanwhile, in a skillet, saute’ mushrooms and onions in butter until tender. Combine cornstarch and milk until smooth. Stir into skillet. Add seasonings. Bring to boil. Cook and stir for 2 min or until thickened.
- Drain chicken. Cut pastry sheets in half widthwise. On one side of each half place chicken breast, ¼ cup mushroom mixture, 2 ham slices, and one cheese slice. Fold pastry over filling and seal edges.
- Place each on greased baking sheet. Brush tops with milk if desired. Bake @ 400 for 15-20 minute or until puffed and golden.
This one is a keeper for me. I admit I tweaked it, but I don't eat meat so.. lol What I did was saute up a bag of morning star chicken strips and pile those in the middle of each square. Used soy ham, and regular provolone. Next time I would use a whole 8oz package of mushrooms.and add a bit of garlic. Those are the only "normal" changes I might suggest. I'd like to try this baked as one large calzone (lay one sheet of pastry down, cover with chicken strips etc. Then top with the other pastry, seal, cook and cut into squares.) Chicken cordon bleu was one of my favorites before I became a vegetarian. I'd been trying to find a way to Vegetize it. Never would have thought of puff pastry! Thanks so much!
Wow! I can't believe no one has tried this since 2006. It is so good. All 5 of us in our family actually liked it (a rare event) and we'll have it again for sure! Thanks for sharing it here.
Very simple and easy. Where does teh 2018mg of sodium come from?