Monday, January 11, 2010

Chicken Cordon Bleu in Pastry

I have never been a fan of anything Cordon Bleu, BUT, Mark made this last week, and it's pretty awesome, and SUPER easy to make. Here's what you'll need:

1 tube (8oz) refridgerated crescent rolls
1/4 cup spreadable chive and onion cream cheese (or plain cream cheese with a little onion powder added for taste)
4 thin slices of deli ham
4 boneless, skinless chicken breast halves
4 slices swiss (or pepperjack) cheese

On an ungreased baking sheet, separate dough in to 4 rectangles, seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of each rectangle. Place ham widthwise over dough. Arrange chicken in the center of each rectangle. Wrap ham aound chicken. At each long end, pinch dough together around chicken, forming points. Bake at 375 for 15 minutes. Top with swiss cheese (we only had papperjack) and bake 5 minutes longer or until cheese is melted and pastry is golden brown.

and serve with:

Autumn Salad with Orange Vinaigrette

3 tbs olive oil
1 tbs sugar
1 tbs red wine vinegar
2 tsp orange juice (from concentrate)
1/8 tsp salt, pinch of pepper
1/2 cup sliced almonds, toasted (we didnt have these, so we left them out)
1/4 cup dried cranberries
1/4 cup thinly sliced red onion
4 cups spinach leaves (or mixed greens)

Combine first 6 ingredients in one bowl for dressing, combine last 4 in salad bowl. Add vinaigrette, and toss to coat. Serves 4, looks like you made a fuss. Total prep and cooking time is 35-40 minutes.

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