November 21, 2001
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Hello everyone…..this will be quick than I have to jump into the shower beforethe baby wakes up!
Now that I am not terribly sick, diabetic and pregnant I have actually been cooking. It sure is a nice feelign to be putting nice meals on the table for my family again. I love to cook. So the follwoing is a recipe I made for supper on Sunday night….Paul loved it, so I guess it is a keeper!
Chicken Cordon Bleu Calzones
4 Boneless Skinless chicken breasts (1 pound)
1 cup sliced fresh mushrooms
½ medium onion, chopped
2 tablespoons butter or margarine
3 tablespoons cornstarch
1-1/4 cups milk
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
¼ teaspoon pepper
1 package (17-1/4 ounces) frozen puff pastry, thawed
8 thin slices of deli ham
4 slices provolone cheese
Additional milk, optional
Place chicken in a greased 2-qt. baking dish; cover with water. Cover and bake at 350 degrees for 30 minutes or until juices run clear. Meanwhile, in a skillet, sauté mushrooms and onion in butter until tender. Combine cornstarch and milk until smooth; stir into skillet. Add seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain chicken. Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, ¼ cup mushrooms mixture, two ham slices and one cheese slice. Fold pastry over filling and seal edges.
Place on a greased baking sheet. Brush top with milk if desired. Bake at 400 degrees for 15-20 minutes or until puffed and golden. Yield: 4 servings
Oct/Nov 2001 Taste of Home
