The Improv Cooking Challenge atis coming up on Thursday. Last month the ingredients were potatoes and cheese. I found a great looking crock-pot recipe on Pinterest. I tried it and failed. I thought it was me, so last week I tried the recipe again. It wasn’t me. The potatoes found their way to the chicken bucket and the recipe was filed in file 13. I hate that!
This months ingredients are peanut butter and jelly. I started early and found some promising recipes. I made cupcakes. A variety of PB and J cupcakes! They didn’t turn out so good. I am down to the wire with a lack of motivation. UHG!
On a positive note, I found a Chicken Cordon Bleu recipe in the February/March issue of Taste of Home Magazine. I usually grill chicken breasts and top them with cheese and ham, but decided to try something new.
My Mom has used Puff Pastry and I have seen it used in both savory and sweet dishes. I have been wanting to experiment with this delicacy. After making Chicken Pot Pie and enjoying pie crust with savory, I really needed to try Puff Pastry.
I tweaked the recipe and here is what I came up with.
3 Chicken Breasts
Lemon Pepper Seasoning – to taste
1 Sheet of Puff Pastry, thawed
Mozzarella Cheese – to your personal preference or a slice of Swiss Cheese. I used shredded mozzarella, because that is what I had on hand. I would also recommend trying provolone.
3 Slices of Ham
1 T water
Sprinkle chicken with Lemon Pepper Seasoning.
Brown in a skillet for 1-2 minutes; about 2-3 minutes on each side. I spray my skillet with PAM, feel free to use butter or EVOO. Remove to paper towel to drain.
On a lightly floured surface, roll out 1 sheet of pastry. Cut into 3 ~ 6 inch squares.
Place chicken breast in the center of each square; top with cheese and a slice of ham.
Whisk egg and water, lightly brush over pastry edges. Bring two sides of pastry over chicken, overlapping; press seems to seal. Pinch ends together and fold under.
Transfer to a greased cookie sheet.
Brush tops with egg mixture.
Bake at 400* for 30-35 minutes or until chicken is done and puff pastry is golden brown.
Delicious! I love flaky buttery puff pastry goodness and can’t wait to try another recipe with it.
Oh, and this satisfies one of my Baking goals for 51 in 501!
Have you tried Puff Pastry? What is your favorite recipe using Puff Pastry?
Linking Up With
at Beyer Beware
Mix It Up Monday at Flour Me With Love
Two Maids a Baking at Two Maids a Milking
Whimsy Wednesday #7 at The NY Melrose Family
Full Plate Thursday at Miz Helen’s Country Cottage
Showcase Your Talent Thursday #3 at What’s Cooking, Love?
at Around My Family Table