. . . and put everything under their feet. In putting everything under them,[c] God left nothing that is not subject to them.[d] Yet at present we do not see everything subject to them.[e] 9 But we do see Jesus, who was made lower than the angels for a little while, now crowned with glory and honor because he suffered death, so that by the grace of God he might taste death for everyone.
I am a puff pastry fan from way back when! I first started using it when making breakfast danish. Then I moved on to appetizers and today’s post … My Puffy Chicken Cordon Bleu. The first time I made Chicken Cordon Bleu I followed the recipe to the letter. It was okay and even a little bit impressive. Well, I was impressed anyway 🙂 After starting my love affair with puff pastry I decided to give it a try with my Chicken Cordon Bleu. This recipe is so simple but yet … well, impressive. See for yourself.
My Puffy Chicken Cordon Bleu
- 1 sheet Pepperidge Farm Puff Pastry
- 2 boneless chicken breasts
- 4 slices Swiss cheese
- 2 slices ham
Thaw pastry at room temperature for about 30 minutes.
Salt and pepper chicken and cook in olive oil, butter, or canola oil in a frying pan for about 10-15 minutes or until done.
Drain on paper towels.
Unfold pastry and place on a lightly floured board; roll out 1 inch wider and 1 inch longer than beginning size.
Cut pastry shell in half and layer 1 slice cheese, chicken, ham, and second slice cheese.
Fold over top half to form a turn-over and press the 3 sides closed with your fingers.
Bake in 350 degree oven for 20 minutes until pastry is “puffed” and golden.
Double/triple recipe as needed. Quick, easy, and elegant.
Some Cordon Bleu recipes call for a sauce on the side. I usually don’t use a sauce because the melted swiss cheese provides such great texture and flavor with the meat that I don’t think a sauce is needed. If you want something on the side a mushroom sauce or a supreme sauce would work nicely.
Pepperidge Farm Puff Pastry is found in the frozen food freezers.