WOW!! These are my new FAVORITE!
4 boneless skinless chicken breasts (4 ounces each)
1 cup sliced fresh mushrooms
1/2 medium onion, chopped
2 tablespoons butter
3 tablespoons cornstarch
1-1/4 cups milk
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
8 thin slices deli ham
4 slices swiss cheese
Additional milk, optional
In a large skillet, heat some olive oil until hot. Season chicken with Season All (or whatever you like.) Place in skillet for ONLY 2-3 minutes on each side. You want the meat to be a little underdone because it will cook in the oven for 20-25 minutes later and you don't want it to dry out. Meanwhile, in a small skillet, saute mushrooms and onion in butter until tender. Combine cornstarch and milk until smooth; stir into skillet. Add seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 cup mushroom mixture, two ham slices and one cheese slice. Fold pastry over filling and seal edges. Place on a greased baking sheet. Spray tops of calzones with nonstick spray or brush with an egg wash to create a nice, crisp top if desired. Bake at 400° for 15-20 minutes or until puffed and golden. Yield: 4 calzones.
4 boneless skinless chicken breasts (4 ounces each)
1 cup sliced fresh mushrooms
1/2 medium onion, chopped
2 tablespoons butter
3 tablespoons cornstarch
1-1/4 cups milk
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
8 thin slices deli ham
4 slices swiss cheese
Additional milk, optional
In a large skillet, heat some olive oil until hot. Season chicken with Season All (or whatever you like.) Place in skillet for ONLY 2-3 minutes on each side. You want the meat to be a little underdone because it will cook in the oven for 20-25 minutes later and you don't want it to dry out. Meanwhile, in a small skillet, saute mushrooms and onion in butter until tender. Combine cornstarch and milk until smooth; stir into skillet. Add seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 cup mushroom mixture, two ham slices and one cheese slice. Fold pastry over filling and seal edges. Place on a greased baking sheet. Spray tops of calzones with nonstick spray or brush with an egg wash to create a nice, crisp top if desired. Bake at 400° for 15-20 minutes or until puffed and golden. Yield: 4 calzones.
*These are not dry AT ALL and are completely delicious and in my opinion, they are WAY better than just plain old chicken cordon bleu!
*When making the sauce mixture, I tore up 1-2 piece of swiss cheese and let it melt into the sauce and it makes it so much more delicious...I would definitely recommend doing that.
*These turn out HUGE! I couldn't eat a whole one myself. If you want smaller portions, I would cut the chicken breasts in half after cooking them and do it that way. Or you can just cut the originals in half.
*Adapted from Taste of Home
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