Chicken Cordon Bleu Wellington

"This recipe was inspired by a couple of old classics. I decided to make the chicken cordon bleu style, which DH and I both love, and wrap it in pastry like a beef wellington. While it looks and sounds elegant, it is really easy to make and my family loves it. Serve with a green salad and a bottle of chardonnay."
 
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Ready In:
1hr 20mins
Ingredients:
13
Yields:
6 rolls
Serves:
3-4
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ingredients

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directions

  • Preheat oven to 350; grease 9x13 inch casserole dish.
  • Cook chicken breasts until slightly underdone; let cool and cut in half; sprinkle generously with salt and pepper.
  • Cut sheet of crescent roll dough in six pieces. Spread Dijon mustard on one side of each piece.
  • Roll one slice of ham and one slice of swiss cheese around each chicken breast half. Place chicken breast half on one piece of crescent roll dough; roll up chicken in dough and place in casserole dish seam side down.
  • Combine soup, wine, milk, mushrooms, thyme and curry powder (if using), pour over chicken.
  • Bake at 350 degrees for 30-35 minutes or until pastry is golden brown and sauce mixture is bubbly. Sprinkle with chopped fresh parsley before serving.

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Reviews

  1. This was a very tasty dish! We all enjoyed it including DS14. There are a couple of things I will do differently when I make this again. I used 2 chicken breasts making 4 pieces. I had trouble with the crescent roll dough, so next time I would probably whip out the rolling pin as opposed to trying to stretch it out with my hands. The recipe calls for a 9 X 13 pan which should have been an indication to me that the chicken needs some space. I put my 4 chicken breasts into a pan smaller than an 8 X 8 and covered with about 1/2 of the mixture. As a result, most of the crescent roll dough did not cooked to a nice brown and the bottom was soggy. So the next time I will use a bigger pan, make sure there is room around each chicken breast, and that the mixture doesn't cover up too much of the chicken packets. Made for PAC Spring 2010.
     
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RECIPE SUBMITTED BY

I was born and raised in East Tennessee - I love southern and Appalachian cooking and culture. I also love to experiment with food and am always looking for new recipes to try. Heaven to me looks like the Smoky Mountains, with streams, meadows, mountains, hills, trees and wildlife.
 
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