Chicken Cordon Bleu Phyllo Pastry

Directions

• Prepare Chicken: Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides.
• Assemble Chicken Cordon Bleu: Place a slice of Swiss cheese and a slice of ham on top of each chicken breast. Roll up the chicken breast, enclosing the cheese and ham inside. Repeat with the remaining chicken breasts.
• Wrap in Phyllo Pastry: Lay out one sheet of phyllo pastry on a clean work surface. Brush the pastry lightly with melted butter. Place another sheet of phyllo pastry on top and brush with butter again. Repeat with two more sheets of phyllo pastry, brushing each layer with butter.
• Place Chicken: Place a rolled chicken breast near the edge of the phyllo pastry sheets. Fold the sides of the pastry over the chicken breast and roll it up tightly, like a burrito. Repeat with the remaining chicken breasts and phyllo pastry.
• Brush with Mustard: Transfer the wrapped chicken breasts to a baking sheet lined with parchment paper, seam side down. Brush the tops of the phyllo pastry with Dijon mustard.
• Seal and Brush with Egg Wash: Brush the edges of the phyllo pastry with beaten egg to seal the seams. This will help the pastry stick together during baking and give it a golden colour.
• Bake: Bake the Chicken Cordon Bleu Phyllo Pastries in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the chicken is cooked through, with an internal temperature of 165°F (75°C).
• Serve: Remove the Chicken Cordon Bleu Phyllo Pastries from the oven and let them rest for a few minutes before slicing. Garnish with chopped fresh parsley, if desired, and serve hot.
• Enjoy: Delight in the flavours of tender chicken, savoury ham, and melted cheese wrapped in crispy, flaky phyllo pastry. Serve with your favourite side dishes, such as roasted vegetables or a mixed green salad, for a delicious and satisfying meal. Bon appétit!