Chicken Cordon Bleu in Pastry

READY IN: 45mins
Recipe by Boo Chef in West Te

posted for ZWT 5

Top Review by ImPat

I scaled this back for 3 but next time i"ll do it for 2 and just give the DM and I a halve serve, it was so filling with the sides. For our prerolled pastry sheets and to fit the chicken breasts (about 170-180g each) I cut a 9" square pastry piece to about 7" x 9", so as to fully enclose. I used dijon mustard and half slice of boneless leg ham and finely sliced vintage cheddar cheese instead of swiss. Overall a delightful dish, thank you Boo Chef in West Texax, made for My 3 Chefs

Ingredients Nutrition


  1. In medium skillet over medium-high heat, heat margarine.
  2. Season chicken.with salt and pepper if desired. Add chicken and cook until browned. Remove from skillet.
  3. Cover and refrigerate at least 15 minutes.
  4. Thaw pastry sheet at room temperature 30 minutes.
  5. Preheat oven to 400°F.
  6. Mix egg and water and set aside.
  7. 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
  8. with 1 slice ham, 1 slice cheese and 1 chicken breast half. Brush edges of
  9. squares with egg mixture. Fold corners to center on top of chicken and.
  10. seal edges. Place seam-side down on shallow-sided baking sheet.Brush with egg mixture.
  11. Bake 25 minutes or until golden.

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