Chicken Cordon Bleu Pastrybr Bookmark Recipe: br Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.br br ***********************************************************************br br The French phrase "cordon bleu" translates as "blue ribbon" in English and was once a byword for the best dishes from the best kitchens. The "cordon bleu" schnitzel was probably developed in Switzerland in the 1940s — this baked chicken recipe has proven itself a timeless classic which can still be adapted creatively for today's ever-adventurous appetites.br br You'll Need:br br - 4 chicken breastsbr - 24 slices Swiss cheesebr - 12 slices hambr - 2 rolls puff pastrybr - 1 garlic clovebr - 4 tbsp mustardbr - 2 eggsbr - salt and pepperbr br Here's How:br br 1. Season the chicken breasts with salt and pepper, as well as the grated garlic clove, and tenderize them between sheets of food wrap until they are roughly 316 of an inch thick. Cover each chicken breast with four slices of cheese. For each one, place three slices of the cooked ham on top of the cheese, and then another two slices of cheese on top of the ham.br br 2. Roll up the topped chicken breasts tightly and wrap them in plastic food wrap. Tightly twist both ends closed. Chill the roulades for an hour.br br 3. Unroll the puff pastry, cut it in half and brush each half with mustard. Place a roulade in the middle of each piece of pastry, and wrap the pastry around the meat to create four beautiful rolls.br br 4. Beat the eggs together, paint the rolls with the mixture, and then use a fork to scratch a crosshatched pattern in the pastry. Cook the rolls for 30 minutes in a convection oven at 340°F.