Chicken Cordon Bleu Pockets
Turn dinner into a show-stopping affair with these Chicken Cordon Bleu Pockets, a deliciously flaky twist on the classic French dish. Juicy, seasoned chicken breast strips are layered with savory slices of deli-style ham and gooey Swiss cheese, then wrapped in buttery puff pastry for an irresistible bite. Perfectly golden and crisp thanks to an easy egg wash, these stuffed pockets bake to perfection in just under 30 minutes. Ideal for everything from weeknight dinners to elegant entertaining, this recipe is as quick and easy as it is visually impressive. Pair them with a fresh green salad or roasted vegetables for a restaurant-quality meal at home. Whether you’re a lover of puff pastry recipes or crave a modern spin on chicken cordon bleu, these pockets will become your new go-to.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 2 sheets Puff pastry sheets
- 4 slices Deli-style ham
- 4 slices Swiss cheese
- 1 large Egg
- 1 tablespoon Water
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat olive oil in a skillet over medium heat. Cook the chicken breasts for 4-5 minutes per side, or until golden and cooked through. Remove from the pan, let cool slightly, and slice into thin strips.
Thaw the puff pastry sheets according to package instructions and lightly flour a work surface.
Cut each sheet of puff pastry into 4 equal squares, resulting in 8 squares total.
Place one slice of ham and one slice of Swiss cheese on each puff pastry square. Add a few strips of cooked chicken on top.
Fold the puff pastry squares diagonally to form a triangle. Pinch the edges together tightly to seal, and use a fork to crimp the edges for an extra seal.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the surface of each pocket with the egg wash to ensure a golden-brown finish.
Transfer the pockets to the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 610 mg | 204% | |
| Sodium | 4737 mg | 206% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.9 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1176 mg | 90% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1493 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
