Turn Your Chicken Into This Taste Sensation!

Chicken Cordon Bleu Pastry
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The French phrase "cordon bleu" translates as "blue ribbon" in English and was once a byword for the best dishes from the best kitchens. The "cordon bleu" schnitzel was probably developed in Switzerland in the 1940s — this baked chicken recipe has proven itself a timeless classic which can still be adapted creatively for today's ever-adventurous appetites.

You'll Need:

- 4 chicken breasts
- 24 slices Swiss cheese
- 12 slices ham
- 2 rolls puff pastry
- 1 garlic clove
- 4 tbsp mustard
- 2 eggs
- salt and pepper

Here's How:

1. Season the chicken breasts with salt and pepper, as well as the grated garlic clove, and tenderize them between sheets of food wrap until they are roughly 3/16 of an inch thick. Cover each chicken breast with four slices of cheese. For each one, place three slices of the cooked ham on top of the cheese, and then another two slices of cheese on top of the ham.

2. Roll up the topped chicken breasts tightly and wrap them in plastic food wrap. Tightly twist both ends closed. Chill the roulades for an hour.

3. Unroll the puff pastry, cut it in half and brush each half with mustard. Place a roulade in the middle of each piece of pastry, and wrap the pastry around the meat to create four beautiful rolls.

4. Beat the eggs together, paint the rolls with the mixture, and then use a fork to scratch a crosshatched pattern in the pastry. Cook the rolls for 30 minutes in a convection oven at 340°F.

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And if that's left you craving more, you can find all the details for the second recipe on our website here: http://www.scrumdiddlyumptious.com/cordon-bleu-chicken/