Individual Chicken Cordon Bleu

Ingredients of Individual Chicken Cordon Bleu

1. It's of Fir the chicken and ham.
2. Prepare 1 pound of boneless skinless chicken thighs.
3. You need 8 ounces of thin sliced italian hot ham, cut into bite size pieces.
4. You need 1 teaspoon of sriracha seasoning.
5. It's 2 tablespoons of mayonaise.
6. It's 1 tablespoon of olive oil.
7. It's of For Dijon Cream Sauce.
8. Prepare 1 1/2 tablespoons of butter.
9. It's 11/2 tablespoons of all purpose flour.
10. You need 1/2 cup of chicken stock.
11. You need 1/2 cup of heavy cream.
12. It's 1 teaspoon of Worcestershire sauce.
13. You need 2 tablespoons of dijon mustad.
14. Prepare 1/4 teaspoon of granulated garlic.
15. You need 1 teaspoon of hot sauce such as franks red hot.
16. Prepare 1 teaspoon of fresh lemon juice.
17. It's 1/2 cup of shredded Swiss cheese.
18. It's 1/4 cup of fresh grated romano cheese.
19. It's 2 of . green onions, sliced.
20. You need 2 of table spoons each fresh chopped thyme and parsley.
21. It's 2 of frozen puff pastry sheet, thawed but cold.

Individual Chicken Cordon Bleu instructions

1. Spray 12 muffin tins with non stick spray. Preheat the oven to 400. Linre a baking sheet with foil.
2. In a bowl combine chicken with mayonnaise and sriracha. Cover and refrigerate at least 1 hour or up to 6 hours.
3. Set aside 12 slices of ham and cut the remaini g into strips.
4. Heat olive oil in a skillet and brown chicken.
5. Cook chicken in batches until browned and just cooked throgh, removing to a plate as done.
6. Add ham slices and very light cook each side about 30 seconds per side, remove to a plate.
7. Add ham strips and cook lightly and remove.
8. Add butter to skillt and melt, add flour and whisk 2 minutes.
9. Add stock, cream, worcestershire sauce, mustard, garlic pepper and red hot. Bring to a simmer and cool until its a sauce condistancy.
10. Add lemon, herbs, green onions and swiss cheese off heat. Cool to room temperature before filling pastry.
11. In a bowl combine chicken and ham strips with the sauce.
12. Roll puff pastry sheets to smooth put amd cut into 12 piecea, fit into prepared muffin tins.
13. .
14. Line each pastry with a ham slice.
15. Divide filling among cups.
16. Top with the romano cheese, bake on the foil lined pan about 20 to 25 minutes until pastry is golden.
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