Chicken Cordon Bleu in Pastry
Baking chicken breasts in a flaky dough makes them turn out moist and delicious every time. This fancy dish is nice to serve family as well as guests.
Ingredients
- 1 tube (8 ounces) refrigerated crescent rolls
- 1/4 cup spreadable chive and onion cream cheese
- 4 thin slices deli ham
- 4 boneless skinless chicken breast halves (4 ounces each)
- 4 slices Swiss cheese
Reviews
After reading some of the other reviews, I ensured that I lightly covered my pan with foil for 15 minutes of baking, and then I removed the foil and baked for an additional 5 minutes before adding the cheese. My chicken was cooked perfectly and the pastry was golden. My family thought the cream cheese on the bottom made it too rich, but it was still fantastic.
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The first time I tried this, I did it exactly as written. Unfortunately I'm not entirely sure what I do wrong but the crescent rolls got really dark before the chicken finished cooking. Maybe I should lower the temperature? The second time I made it, I realized too late that I was out of ham. Instead, I tried hard salami slices and used mozzarella instead of swiss cheese. It was even more delicious! I'll try lowering the temp next time, because I will try it again.
I used two chicken breasts and cut each one in half as one person suggested. I also pre-cooked the chicken for 20 minutes. They still needed an extra 10 minutes longer than the recipe stated, so I placed foil on top for the extended time as someone else suggested to keep the rolls from becoming too brown. Delicious meal! Will probably try chicken cutlets next time and see how that works!
Very easy and tastes amazing!! My whole family gave it a "10". I would definitely recommend this recipe.
Excellent recipe to prepare for guests or for a family Sunday dinner. It is easy to make, looks elegant, and tastes very good. I used thinner chicken breasts and cooked about 5 to 8 minutes longer than recipe indicated and it came out perfect.
Haven't tasted it yet but just put it in the oven, the only modification I made was to use chicken cutlets instead of full breasts to cut the fat & cholesterol . This is the easiest dish I've made in a long time! Plus it's pretty, even before it's cooked!
I make a very similar recipe but I do pre-cook the chicken first; I spread the onion-chive cream cheese mixture on 1/4 sheet of puff pastry; top with chicken, then I wrap swiss cheese slice into the ham first to prevent it from leaking out, then wrap the puff pastry like a present. My family loves this meal!
My biggest hint: use two chicken breasts instead of four and slice them in half horizontally. The meat cooks fully by the time the crescent rolls become brown (if not sure about the meat being fully done even then, just pop into the microwave for a minute after baking, that usually takes care of it.) Our family really enjoys this recipe!
OK, this is a really good recipe and everything but I do like my chicken fully cooked please - I looked at the recipe and decided the chicken would definitely need pre-cooking a bit. I pre-cooked it for about 12 mins and then assembled them and cooked for AGES longer - the pastry and ham bits were a bit past it by the time the chicken was finally done. Next time I will fully cook the chicken first.