Chicken Cordon Bleu Wellington

⏱ 80 mins 🍽 6 rolls, 3-4 serving(s) 🏷 Chicken Breast

This dish creatively combines two classic recipes. Chicken breasts are seasoned, wrapped with ham and Swiss cheese, then encased in pastry like a wellington. It is baked in a creamy sauce made with soup, wine, and mushrooms. The result is an impressive-looking main course that is straightforward to prepare. It is perfect for a family dinner or a casual gathering.

Chicken Cordon Bleu Wellington

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

Method

  1. Set your oven to 350 and lightly grease a 9x13 inch baking dish.
  2. Cook the chicken breasts until they are just undercooked. Allow them to cool before slicing each one in half. Season the chicken pieces well with salt and pepper.
  3. Divide the crescent roll dough into six sections. Apply a layer of Dijon mustard to one side of each piece of dough.
  4. Take one slice of ham and one slice of Swiss cheese and roll them around each chicken breast half. Position a chicken piece on a section of dough and wrap the pastry around it. Place each roll into the prepared dish with the seam facing downwards.
  5. In a bowl, mix together the cream of chicken soup, white wine, milk, jarred mushrooms, dried thyme, and optional curry powder. Pour this sauce mixture over the chicken rolls in the dish.
  6. Bake at 350 for 30-35 minutes, until the pastry turns a golden brown and the sauce is bubbling. Finish by scattering chopped fresh parsley over the top before you serve.

Nutrition (per serving)

Sodium1985500 mg

Recipe details

CategoryChicken Breast
Authorsunflowerseed