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The ingredients needed to cook Individual Chicken Cordon Bleu:
- Provide Fir the chicken and ham
- Take 1 pound boneless skinless chicken thighs
- You need 8 ounces thin sliced italian hot ham, cut into bite size pieces
- You need 1 teaspoon sriracha seasoning
- Take 2 tablespoons mayonaise
- Provide 1 tablespoon olive oil
- You need For Dijon Cream Sauce
- Provide 1 1/2 tablespoons butter
- Take 11/2 tablespoons all purpose flour
- You need 1/2 cup chicken stock
- Get 1/2 cup heavy cream
- Provide 1 teaspoon Worcestershire sauce
- You need 2 tablespoons dijon mustad
- You need 1/4 teaspoon granulated garlic
- Get 1 teaspoon hot sauce such as franks red hot
- Use 1 teaspoon fresh lemon juice
- You need 1/2 cup shredded Swiss cheese
- Take 1/4 cup fresh grated romano cheese
- Take 2 . green onions, sliced
- Use 2 table spoons each fresh chopped thyme and parsley
- Provide 2 frozen puff pastry sheet, thawed but cold
Instructions to make Individual Chicken Cordon Bleu:
- Spray 12 muffin tins with non stick spray. Preheat the oven to 400. Linre a baking sheet with foil
- In a bowl combine chicken with mayonnaise and sriracha. Cover and refrigerate at least 1 hour or up to 6 hours
- Set aside 12 slices of ham and cut the remaini g into strips
- Heat olive oil in a skillet and brown chicken
- Cook chicken in batches until browned and just cooked throgh, removing to a plate as done
- Add ham slices and very light cook each side about 30 seconds per side, remove to a plate
- Add ham strips and cook lightly and remove
- Add butter to skillt and melt, add flour and whisk 2 minutes
- Add stock, cream, worcestershire sauce, mustard, garlic pepper and red hot. Bring to a simmer and cool until its a sauce condistancy
- Add lemon, herbs, green onions and swiss cheese off heat. Cool to room temperature before filling pastry
- In a bowl combine chicken and ham strips with the sauce
- Roll puff pastry sheets to smooth put amd cut into 12 piecea, fit into prepared muffin tins
- Line each pastry with a ham slice
- Divide filling among cups
- Top with the romano cheese, bake on the foil lined pan about 20 to 25 minutes until pastry is golden
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