Tuesday, December 22, 2009

Chicken Cordon Bleu In Pastry

1 tube (8 ounces) refrigerated crescent rolls
1/4 cup Kraft Philadelphia® - Cream Cheese Spread - Chive & Onion
4 thin slices deli ham
4 boneless skinless chicken breast halves (4 ounces each)
4 slices Swiss cheese
On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of each rectangle. Place ham widthwise over dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each long end, pinch dough together around chicken, forming points.
Bake at 375° for 15 minutes or until a meat thermometer inserted in the chicken reads 170°. Top with slice of Swiss cheese; bake 5 minutes longer or until cheese is melted and pastry is golden brown. Yield: 4 servings
We made these the other night for dinner. What can I say...we love anything that has to do with Chicken Cordon Bleu.


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