Monday, July 20, 2015

Chicken Cordon Bleu en Croute

2 large 1/2 chicken breasts
2 thin slices of deli ham
3-4 thin slices of deli swiss
2 sheets Pillsbury Puff Pastry
1/4 c Soy
1/4 c Balsamic Vinegar
Olive oil (for coating top of pastry)
Dry Thyme (for topping)

preheat oven to 400 degrees.

1. Place chicken breasts in a 1 gallon plastic back with soy and balsamic vinegar. Massage a bit and place in a container in the refrigerator for 2 hours.
2. Defrost puff pastry per instructions.
3. When chicken has marinated, remove the chicken and place each in a separate empty 1 gallon plastic bag. Make sure to remove the air and center the chicken inside the bag.
4. Now using a pan or mallet, place the chicken in the bag on a cutting board and pound the meat to about 1/4" thick. Be careful to get an even thickness. Repeat for both chicken breasts.
5. Heat a saute pan over medium heat. Coat with olive oil or cooking spray. Remove each pounded chicken breast from it's bag and one at a time, brown both sides for 5-7 minutes. Remove and allow to cool on a plate.
6. Place one sheet of the puff pastry on a a floured surface. Roll out to even thickness and to flatten the folds. Add a layer of swiss cheese to a 6" square in the center. Cover swiss cheese with a slice of ham. Now add one of the chicken breasts broken into pieces to cover the cheese and ham. Now take each corner of the pastry and fold it to the center, overlapping each time to form a closed square package. Place seam side down into a well greased glass 9x13 pan. Repeat for the second package.
7. With a pastry brush coat the top and sides of each package with olive oil. Sprinkle with dry Thyme.
8. Bake in 400 degree oven for 30-40 minutes until pastry is puffed and browned.
9. Remove from oven and allow to rest for 10 minutes. Remove each package from the pan, and cut in 1/2 (each serving is 1/2 of a package.)  Serve immediately.

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