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Zeverly House's Chicken in puff pastry Cordon Bleu Recipe

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This recipe for Zeverly House's Chicken in puff pastry Cordon Bleu, by , is from Aloha From Our Home To Yours!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dena Anderson


4 skinless chicken breasts
salt and pepper
1 c. grated Swiss Cheese
4 thin slices of ham (any style deli, home baked, etc)
4 5x 6 inch sheets puff pastry (frozen Pepperidge Farms)
1 egg white, whipped
Bearnaise sauce

Bearnaise Sauce:
c. butter
3 Tbsp. white wine vinegar
1 tsp. finely chopped green onion
1 tsp. snipped fresh tarragon (or dried tarragon)
tsp. snipped fresh chervil (or pinch dried crushed chervil)
1/8 tsp. white pepper
4 beaten egg yolks
1 Tbsp. water

Flatten chicken breast with a meat mallet. Salt and pepper to taste. Place chicken in center of each pastry, place a slice of ham and a about of the cheese on each breast, wrap pastry over chicken like an envelope, squeeze seams tightly together and seal by wetting them with whipped egg white. Bake at 400 degrees in center of oven for 25-30 minutes or until the pastry is golden brown. Cover with Bearnaise sauce below.

Cut butter into thirds; bring it to room temperature. In a small saucean combine vinegar, green onion, tarragon, chervil, and pepper. Bring to boil and boil uncovered on high for 2 minutes or until reduced by about half. In the top of a double boiler combine vinegar mixture, egg yolks, and water. Add a piece of the butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir until sauce is thickened (1 to 2 minutes more). Immediately remove saucepan from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water.




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