Individual Chicken Cordon Bleu.

You can cook Individual Chicken Cordon Bleu using 21 ingredients and 18 steps. Here is how you cook it.

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. Prepare 1 teaspoon of sriracha seasoning.
5. You need 2 tablespoons of mayonaise.
6. You need 1 tablespoon of olive oil.
7. It's of For Dijon Cream Sauce.
8. It's 1 1/2 tablespoons of butter.
9. Prepare 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. Prepare 1 teaspoon of Worcestershire sauce.
13. Prepare 2 tablespoons of dijon mustad.
14. Prepare 1/4 teaspoon of granulated garlic.
15. It's 1 teaspoon of hot sauce such as franks red hot.
16. You need 1 teaspoon of fresh lemon juice.
17. It's 1/2 cup of shredded Swiss cheese.
18. You need 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. You need 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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