chicken cordon bleu

2 sheets frozen puff pastry
8 serving-size pieces of individual chicken breasts, boned and skinned
Salt and pepper to taste
3 tablespoons butter or margarine
8 slices Swiss cheese
8 slices boiled ham
Thaw pastry sheets for about 20 minutes. Meanwhile, season chicken breasts with salt and pepper. Sauté in butter about one minute on each side. Drain, set aside to cool. Unfold thawed pastry sheets. Cut pastry into 4 squares. On a lightly floured board, roll out each pastry square large enough to enclose chicken breast. Place chicken in center of each pastry square. Top with a cheese and ham slice. Wrap pastry around chicken with ham and cheese. Pinch edges to seal. Place on ungreased baking sheet. Bake in a preheated oven (350 degrees) for 20 minutes. Makes 8 servings. From Pepperidge Farm.

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