Cordon Bleu Wellington

READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Horizontally slice the chicken breast in half. Beat each half to a thickness of round 10 cm.
  • Season the breasts with salt and pepper.
  • Place a slice of cooked ham onto each chicken breast and coat generously with the prepared mustard.
  • Sprinkle the cheese on top of the mustard.
  • Roll up the chicken breasts and secure with toothpicks.
  • Wrap each breast in aluminium foil and bake in the oven for 15 minutes at 200 degC.
  • Remove from the oven and allow to cool.
  • Refrigerate for at least 2 hours.
  • Place each chicken breast in the centre of a piece of pastry, remover the toothpicks and brush beaten egg around the perimeter.
  • Gather up the sides of the pastry to envelope the chicken and seal with a fork.
  • Use the remaining beaten egg to coat all sides of the pastry parcels.
  • Bake in the oven at 180 degC for a further 15 minutes or until the pastry is brown.
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