Chicken Cordon Bleu Puff Pastry Braid

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 4 slices of ham (thinly sliced)
• 4 slices Swiss cheese (or Gruyère)
• 1 sheet puff pastry (store-bought or homemade, thawed)
• 1 egg (for egg wash)
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Prepare the Chicken:

• Preheat the oven to 400°F (200°C).
• Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Cook the chicken in a skillet over medium heat for about 6-8 minutes per side, until it reaches an internal temperature of 165°F (75°C). Once cooked, remove the chicken and set it aside to cool slightly.
• Once cooled, slice the chicken into thin strips.

2. Prepare the Puff Pastry:

• Roll out the puff pastry sheet on a lightly floured surface. Make sure it’s even and about 1/8 inch thick.
• With a sharp knife or pizza cutter, score two diagonal lines about 1 inch apart along both sides of the pastry, creating a “braid” pattern (leave the middle section open to place the filling).

3. Assemble the Braid:

• In the center of the puff pastry, spread a thin layer of Dijon mustard.
• Layer the sliced chicken strips, followed by slices of ham, then top with the Swiss cheese slices.
• Fold the sides of the puff pastry over the filling, alternating from side to side to create a braided effect.

4. Bake:

• Brush the top of the puff pastry braid with the beaten egg to give it a golden, shiny finish.
• Place the pastry on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.

5. Serve:

• Let the Chicken Cordon Bleu Puff Pastry Braid rest for about 5 minutes before slicing.
• Garnish with fresh parsley if desired.

Tips:

• You can swap Swiss cheese for mozzarella or cheddar if you prefer.
• Add a side of creamy dipping sauce, such as honey mustard or a béchamel sauce, to enhance the flavor.