Hello everyone…..this will be quick than I have to jump into the shower beforethe baby wakes up!


Now that I am not terribly sick, diabetic  and pregnant I have actually been cooking.  It sure is a nice feelign to be putting nice meals on the table for my family again.  I love to cook.   So the follwoing is a recipe I made for supper on Sunday night….Paul loved it, so I guess it is a keeper!


Chicken Cordon Bleu Calzones


 


4 Boneless Skinless chicken breasts (1 pound)


1 cup sliced fresh mushrooms


½ medium onion, chopped


2 tablespoons butter or margarine


3 tablespoons cornstarch


1-1/4 cups milk


1 tablespoon minced fresh basil or 1 teaspoon dried basil


1 teaspoon salt


¼ teaspoon pepper


1 package (17-1/4 ounces) frozen puff pastry, thawed


8 thin slices of deli ham


4 slices provolone cheese


Additional milk, optional


 


Place chicken in a greased 2-qt. baking dish; cover with water.  Cover and bake at 350 degrees for 30 minutes or until juices run clear.  Meanwhile, in a skillet, sauté 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, ¼ cup mushrooms mixture, two ham slices and one cheese slice.  Fold pastry over filling and seal edges.


 


Place on a greased baking sheet.  Brush top with milk if desired.  Bake at 400 degrees for 15-20 minutes or until puffed and golden.  Yield:  4 servings


 


Oct/Nov 2001 Taste of Home

Leave a Reply

Your email address will not be published. Required fields are marked *