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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you are a fan of this classic dish, look no further for an easy, yet top-drawer chicken cordon bleu recipe. Topped with spinache, Brie and bearnaise sauce this one is sure to please. Ingredients:
4 boneless, skinless chicken breast halves |
4 (1/2 ounce) slices prosciutto |
8 ounces brie cheese |
1 bunch fresh spinach, rinsed and stems removed |
2 teaspoons olive oil |
1 (10 ounce) can refrigerated large crescent roll dough |
Directions:
1. Heat up the olive oil in a skillet (or use cooking spray and a frying pan if you would rather). Saute the chicken breasts until they are cooked all the way through (no pink when it comes to chicken people. The juice needs to be clear. Now set this aside. Preheat your oven to 375 F (or 190 C.)
2. Unroll 4 good-sized crescent rolls. Layer each roll with 3 thin-to-medium slices Brie, 3 or 4 leaves spinach and 1 slice of prosciutto. Place a chicken breast in the center of the dough. Wrap the dough around the chicken until it is completely covered. Place it on a baking sheet and bake in a preheated oven for 12 minutes or so (they will turn golden brown...like all good foods).
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