CHICKEN CORDON BLEU WELLINGTON
This recipe was inspired by a couple of old classics. I decided to make the chicken cordon bleu style, which DH and I both love, and wrap it in pastry like a beef wellington. While it looks and sounds elegant, it is really easy to make and my family loves it. Serve with a green salad and a bottle of chardonnay.
Provided by sunflowerseed
Categories Chicken Breast
Time 1h20m
Yield 6 rolls, 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350; grease 9x13 inch casserole dish.
- Cook chicken breasts until slightly underdone; let cool and cut in half; sprinkle generously with salt and pepper.
- Cut sheet of crescent roll dough in six pieces. Spread Dijon mustard on one side of each piece.
- Roll one slice of ham and one slice of swiss cheese around each chicken breast half. Place chicken breast half on one piece of crescent roll dough; roll up chicken in dough and place in casserole dish seam side down.
- Combine soup, wine, milk, mushrooms, thyme and curry powder (if using), pour over chicken.
- Bake at 350 degrees for 30-35 minutes or until pastry is golden brown and sauce mixture is bubbly. Sprinkle with chopped fresh parsley before serving.
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