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PUFF PASTRY CHICKEN CORDON BLEU 
1 sheet Pepperidge Farm puff pastry
2 boneless chicken breasts
4 slices Swiss cheese
2 slices ham

Thaw pastry at room temperature for about 20 minutes. Cook chicken in frying pan; drain on paper towels. Unfold pastry and place on lightly floured board; roll out 1-inch wider and longer.

Cut pastry shell in half and layer 1 slice cheese, chicken, ham, second slice cheese.

Fold over top half to form a turn-over and press the 3 sides closed with your fingers. Bake in 350 degree oven 20 minutes until pastry is "puffed" and golden. Serves 2. Double/triple recipe as needed. Quick, easy, elegant!

NOTE: Pepperidge Farm puff pastry sheets can be found in the freezer section next to frozen breads, rolls, etc. Two sheets/box and general instructions are located on the back.

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