Chicken Cordon Bleu a la Wellington

This a is great company dish, but is simple enough to make for a work day dinner. The key is to use frozen puff pastry. For those who are squeamish about fancy foods, just tell them it's a Hot Pocket.

Last Updated on December 20, 2020

I really like Beef Wellington, but the cost of filet mignon is rather prohibitive unless you have a deal with your butcher.  How about chicken?  That’s inexpensive!

One of my favorite things is the Baked Ham and Cheese Croissant at Porto’s in Glendale.

There’s an idea, make a Wellington with chicken, ham, and Swiss!  That’s exactly what I did – Chicken Cordon Bleu a la Wellington – and it turned out great.

This would make a great dish to serve for company.  As a matter of fact, one of the reasons I made the dish was to celebrate a small victory for my friends, Amber and Stevie. But, don’t wait for company to make these dishes.  They are very easy to make.

For those who are frightened of “fancy” foods, just tell them you made Hot Pockets,  You could also make a mustard mayonnaise sauce to serve on the side if you wished.

 

 

Chicken Cordon Bleu a la Wellington

This a is great company dish, but is simple enough to make for a work day dinner. The key is to use frozen puff pastry. For those who are squeamish about fancy foods, just tell them it's a Hot Pocket.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Cuisine: American/French
Difficulty: Easy
Servings (slide to adjust): 8 servings
Calories: 333kcal

Ingredients

  • 4 Chicken breast , flattened
  • 1 tablespoon Butter
  • 1 cup Mushroom, chopped
  • 1 Shallot , chopped
  • 1 tablespoon Dry sherry
  • 4 Ham slices
  • 4 slices Swiss Cheese
  • 2 boxes Puff Pastry
Ingredients necessary for the recipe step are in italic.

Instructions

  • Flatten the chicken breasts nicely. Set aside.
  • Melt butter in a pan and add the shallots. Sauté until they are translucent, then add the mushrooms. Add the sherry and sauté all together until the mushrooms are soft. Set aside.
  • Cut each chicken breast in half lengthwise. Remove the puff pastry from its package, and cut each sheet in half lengthwise.
  • Lay a chicken breast half on each pastry, then top with a half slice of ham, and a half slice of cheese. Put a few teaspoons of mushroom mixture on top of the cheese.
  • Starting from the top, roll the pastry over the chicken mixture towards you. Tuck the ends under, then seal and crimp the sides and edges. Make a small slit on the top to allow steam to escape.
  • Repeat for remaining pieces.
  • Place on a baking sheet with sides, or a large pan. You could brush the pastries with egg wash at this time if you want.
  • Put in a preheated 400-degree oven for about 30 minutes or until the internal temperature reads 200 degrees.

Nutrition

Serving: 122gCalories: 333kcalCarbohydrates: 14gProtein: 22gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 61mgSodium: 401mgPotassium: 242mgFiber: 0gSugar: 1g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

 

Rice-a-Roni Reconstructed
Author: Adrienne Boswell
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
  • 2 cups Jasmine Rice
  • 1 cup Orzo
  • 1 tablespoon Dehydrated Onion
  • 1 tablespoon Chicken base
  • 1 tablespoon Butter
  • 4 1/2 cup Water
  • 1 teaspoon Parsley dried
  • 1/2 teaspoon Oregano dried
  • 1/2 pinch Saffron
Instructions
  1. Melt the butter in a 4-quart saucepan. Add the onion, pasta, and rice.
  2. Sauté until the rice begins to slightly brown. Add the chicken base, water, parsley, oregano, and saffron. There is no need for salt as the chicken base is salty enough.
  3. Stir and bring to a boil, then lower the heat and simmer, covered until the rice is tender and all the water has been absorbed. Fluff and serve

 

Fancy Green Beans

This dish is simple to make and looks great!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings (slide to adjust): 4 servings
Calories:

Ingredients

  • 1 bag Frozen green beans
  • ¼ cup Cashews chopped
  • ¼ cup Sweet bell peppers
  • 1 tablespoon Butter
Ingredients necessary for the recipe step are in italic.

Instructions

  • Melt the butter in a large pan. Add the green beans, cashews and bell peppers. Stir fry until the beans are cooked through, but not mushy.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

 

Kitchen Helpers, Miss Noelle on Service, Sous Chef Ezekiel on Vegetables, and Yoeman Spane on Stirring – these kids loved the “fancy new” food.

 

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

2 Responses to Chicken Cordon Bleu a la Wellington

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