A new recipe

So, it's World Cup time again, and last night I created an amazing recipe inspired by Chicken Cordon Bleu and Scott's favorite dish at a local French restaurant called Chicken DeBergerac.  I couldn't find a recipe for that, so I just used what he could tell me and what I knew about make Cordon Bleu, and I morphed them.  The results were great.  I'm writing it here to record it before I forget!

Box of puff pastry (2 sheets cut in half)
4 Thin, small chicken breasts
2 slices swiss cheese
4 slices smoked ham
broccoli/mushroom pate (recipe below)

Thaw pastry and cut sheets in half to now how four pieces

Preheat oven to 375 and prep large cookie sheet with parchment paper

On each pastry: spread 1/2 c of pate in center, then add 1/2 slice of cheese, and 1 slice of ham, and then one breast (I cut my big ones in half, and then went back and added a little, so each was a bit more than a half of a flattened breast)

Fold up pastry, and pinch closed.  Brush tops with egg wash (1 egg beaten with 1 T of water)

Bake about 40 min--until juices run clear

Serve with Mornay sauce (basically a cheesy Beschamel)
http://www.foodnetwork.com/recipes/emeril-lagasse/classic-mornay-sauce-recipe.html#!




Broccoli-Mushroom cream cheese pate  (make ahead and refrigerate)

1 can (lg) mushrooms or fresh, cooked
1 bag chopped broccoli--steamed
1 block cream cheese, softened
dijon (1 T or more)
olive oil (2 T)
sherry 1 T (could sub white wine)

blend all ingredients (and adjust as you need) together and add salt and pepper to taste


I served this with Ina Garten's\Warm green lentils