Chicken Cordon Bleu Wellington Recipe
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.
Ingredients
- 3 chicken breasts, boneless, skinless
- salt and pepper
- 6 slices deli ham
- 6 slices swiss cheese
- Dijon mustard
- 1 (8 ounce) package crescent roll dough
- 1 (10 ounce) can cream of chicken soup
- 1/2 cup milk
- 1/2 cup white wine
- 1 (6 ounce) jar sliced mushrooms
- 1 teaspoon dried thyme
- 1/2 teaspoon curry powder (optional)
- chopped fresh parsley, for garnish
Instructions
- 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.
Add Your Own Notes
Nutrition
Serving: 426gCalories: 942.2kcalCarbohydrates: 56.3gProtein: 67.2gFat: 45.8gSaturated Fat: 19.1gCholesterol: 227.3mgSodium: 1985.5mgFiber: 4.3gSugar: 5.8g
Tried this recipe?Let us know how it was!