Chicken Cordon Bleu Wellington - cooking recipe

Ingredients

3 chicken breasts, boneless, skinless
salt and pepper
6 slices deli ham
6 slices swiss cheese
Dijon mustard
1 (8 ounce) package crescent roll dough
1 (10 ounce) can cream of chicken soup
1/2 cup milk
1/2 cup white wine
1 (6 ounce) jar sliced mushrooms
1 teaspoon dried thyme
1/2 teaspoon curry powder (optional)
chopped fresh parsley, for garnish

Preparation

Preheat oven to 350; grease 9x13 inch casserole dish.
Cook chicken breasts until slightly underdone; let cool and cut in half; sprinkle generously with salt and pepper.
Cut sheet of crescent roll dough in six pieces. Spread Dijon mustard on one side of each piece.
Roll one slice of ham and one slice of swiss cheese around each chicken breast half. Place chicken breast half on one piece of crescent roll dough; roll up chicken in dough and place in casserole dish seam side down.
Combine soup, wine, milk, mushrooms, thyme and curry powder (if using), pour over chicken.
Bake at 350 degrees for 30-35 minutes or until pastry is golden brown and sauce mixture is bubbly. Sprinkle with chopped fresh parsley before serving.