Cordon Bleu Wellington - cooking recipe

Ingredients

1 large chicken breast
2 slices cooked ham
2 teaspoons prepared English mustard
60 g cheddar cheese or 60 g mozzarella cheese
2 pieces , choux pastry rolled out
1 egg, beaten
seasoning

Preparation

Horizontally slice the chicken breast in half. Beat each half to a thickness of round 10 cm.
Season the breasts with salt and pepper.
Place a slice of cooked ham onto each chicken breast and coat generously with the prepared mustard.
Sprinkle the cheese on top of the mustard.
Roll up the chicken breasts and secure with toothpicks.
Wrap each breast in aluminium foil and bake in the oven for 15 minutes at 200 degC.
Remove from the oven and allow to cool.
Refrigerate for at least 2 hours.
Place each chicken breast in the centre of a piece of pastry, remover the toothpicks and brush beaten egg around the perimeter.
Gather up the sides of the pastry to envelope the chicken and seal with a fork.
Use the remaining beaten egg to coat all sides of the pastry parcels.
Bake in the oven at 180 degC for a further 15 minutes or until the pastry is brown.