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April 16, 2011

chicken cordon bleu croissants

So, it's been a while since I posted some new food.  But now I have a real camera, and lots of taste testers... also there was wine involved.  Maybe if wine was involved more often, I'd post more recipes.  But I digress.

I love love LOVE Pillsbury croissant dough.  And biscuit dough.  There are always a few tubes of each in our fridge.  The funny part is, I can't remember the last time I actually made biscuits or croissants (read: crescent rolls.  Sorry, France).  But, we do make tomato bacon cups (I like to use the layered biscuits for those), and we make donuts with regular biscuit dough (I'll post that recipe soon), and with the crescents... they're so delightfully fluffy and simultaneously crispy that you can wrap them around just about anything edible.

Enter chicken and cheese.  And ham.

...and wine.

The Merlot was for Orange Slice, the Malbec was mine, and the pink whatever was for Shawty.

The ingredients, as always, are simple and cheap (and you should always keep them on hand).

-crescent roll dough (Pillsbury, though I mentioned it before, is totally not your only option.  Pick up some Great Value stuff next time you hit Walmart.)
-2 small chicken breasts (while there's something to be said for fresh raw meat, I rarely know far enough ahead of time when my roomies' tummies will start to growl.  So we keep a bag of frozen breasts in the freezer all the time.  If you can help it, take them out of the freezer and put them in the fridge in the morning.  I'll admit, this time I did thaw them in the microwave.  I trimmed off the outside bits that got a little nuked, but they didn't turn out too bad.)
-sliced swiss cheese (in keeping with making these similar to the traditional cordon bleu idea, I went with swiss, but these would really be good with any kind of cheese.)
-sliced ham (regular deli ham would do just fine, but if it's the extra-thin variety, I'd wrap it around a few times.  I was lucky enough to have a package of the thick stuff on hand.)
-butter, salt, pepper, parsley, garlic powder... (the point here is to use whatever you have.  I'll go over what I did, but mix it up, guys.)

Preheat your oven to 375.  Then pour another glass of wine (I say "another" because I'm way ahead of you.)  Slice up your chicken breasts into 8 equal slices.  I just seasoned them with salt, fresh cracked pepper (from a pepper mill I stole from work a long time ago... shhhh...), and a dash of parsley.

Open your can of dough (and don't jump or drop it when it POPS).  On a foil-lined baking sheet, spread out the individual triangles.

Slice up your ham and cheese into manageable sizes, and assemble!

Try to wrap them up tight to minimize cheese leakage.  Can't waste cheese.  I had a couple that had small openings, though, and I didn't have much of a problem.

Once they're all wrapped up, brush them with some butter.  I also added a dash of garlic salt to the top.  I do love me some garlic.

That's right, we don't have a pastry brush.  Learn to drizzle, mother****ers.

Pop them in the oven for about 12 minutes, or until the rolls really start to brown up on the outside.

I was worried that the chicken wouldn't cook all the way through, so I held my breath and sliced one open...


These were gone in about 3 minutes.  Careful, they are very, VERY hot, and you won't be able to resist eating one anyway.  So have some water on hand.

...or wine.

eat up.


1 comment:

  1. made these last night, amazing! we used mozz instead of swiss and dipped in ranch. I think I over did the butter drizzle and it took 13.5 minutes to cook. thank you for the recipe!