Chicken Cordon Bleu - cooking recipe

Ingredients

2 sheets Pepperidge Farm puff pastry
8 chicken breasts, boned and skinned
salt and pepper to taste
3 Tbsp. butter
8 slices baby Swiss cheese
8 slices boiled ham

Preparation

Thaw pastry sheets about 20 minutes.
Season chicken with salt and pepper.
Saute in butter on both sides about 2 to 3 minutes; drain and cool.
Unfold sheets; cut into 4 squares.
On lightly floured surface, roll out pastry large enough to enclose chicken. Place chicken in center of pastry; top with a cheese and ham slice.
Wrap around chicken and pinch edges.
Brush top of pastry with an egg beaten with 1 teaspoon of water.
Place on an ungreased cookie sheet and bake at 350\u00b0 for 25 to 30 minutes.