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Composition - Individual Chicken Cordon Bleu:

1. Provide of Fir the chicken and ham
2. Take 1 pound of boneless skinless chicken thighs
3. Provide 8 ounces thin sliced italian hot ham, cut into bite size pieces
4. Prepare 1 teaspoon of sriracha seasoning
5. Provide 2 tablespoons mayonaise
6. Take 1 tablespoon for olive oil
7. Take - For Dijon Cream Sauce
8. Prepare 1 1/2 tablespoons of butter
9. Prepare 11/2 tablespoons of all purpose flour
10. Prepare 1/2 cup of chicken stock
11. Get 1/2 cup - heavy cream
12. You need 1 teaspoon Worcestershire sauce
13. Provide 2 tablespoons for dijon mustad
14. Need 1/4 teaspoon of granulated garlic
15. Take 1 teaspoon - hot sauce such as franks red hot
16. Need 1 teaspoon - fresh lemon juice
17. Get 1/2 cup shredded Swiss cheese
18. Provide 1/4 cup fresh grated romano cheese
19. Prepare 2 of . green onions, sliced
20. Take 2 for table spoons each fresh chopped thyme and parsley
21. Give 2 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
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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