Ingredients:
**You will need one of these for each person you are serving. So for this you would be making only one chicken cordon bleu. (So if you are making 2 you need 2 chicken breasts, 2 slices of cheese, 1 piece of ham, etc...)
1 Chicken Breast
1 Slice of Swiss cheese
1/2 of a slice of black forest ham
4-5 sheets Phyllo dough- thawed (found in the frozen food aisle, usually by the frozen pie crusts, cool whip, etc.)
Preheat the oven to 375. On a cutting board, pound chicken until flattened and can easily be folded in half. You can butterfly cut the chicken instead but unless your chicken is pretty thick this method can be a little bit more tricky. (search for directions on how to butterfly cut chicken on google if you don't already know) Place one piece of ham on half of chicken (trim so that it fits inside and the chicken can be folded around it as needed). Place one slice of swiss cheese or more if desired on top of ham and fold chicken on top of it like a pocket. Unroll Phyllo dough until it is large enough to wrap around the chicken breast. You only need to use about 4-5 sheets of phyllo dough to wrap the chicken in. Cut the phyllo dough using a pizza cutter and peel the layers off. Place the chicken breast in the middle and wrap the sides around the bottom like you would a present. You can also fold the phyllo dough the same way you did the chicken and press the sides together for a nice look. Using a wet paper towel you can wet the dough and make it stick together. Bake in oven for 45 minutes. The phyllo dough will be golden brown and the chicken inside will be moist and done to perfection!
I like to serve it with a white chicken gravy but you definitely don't need to. Its good all on it's own!
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