Chicken Cordon Bleu in Puff Pastry

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Chicken Cordon Bleu in Puff Pastry

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.