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Learn moreChicken Cordon Bleu Calzones
Ingredients
- 4 breasts boneless skinless chicken breasts 4 ounces each
- 1 cup mushrooms sliced fresh
- 1/2 onion medium, chopped
- 2 tablespoons butter
- 3 tablespoons cornstarch
- 1 1/4 cups milk 2%
- 1 tablespoon basil minced fresh
- 1 teaspoon basil dried
- 1 teaspoon salt
- 1/4 teaspoons pepper
- 1 package frozen puff pastry 17.3 ounces, thawed
- 8 slices deli ham thin
- 4 slices provolone cheese
Preparation
- Place chicken in a greased 2-qt. baking dish; cover with water.
- Cover and bake at 350°F for 30 minutes or until a meat thermometer reads 170°F.
- 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.
- Drain chicken. 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. Brush tops with milk if desired. Bake at 400°F for 15-20 minutes or until puffed and golden.