Saturday, April 10, 2010

Deep-Dish Chicken Cordon Bleu

1 (8oz) can pillsbury refrigerated seamless crescent dinner rolls
2 Tbsp. Butter or margarine
1 Tbsp. olive oil
1 medium onion, thinly sliced
1 clove garlic, finely chopped
1 lb. chicken cooked, and either shredded or cubed
16 slices of any cheese you like (I used provolane and cheddar)
1/2 c. grated Parmesan cheese
1/2 c. miracle whip or mayonnaise
1 tsp. Dijon Mustard
2 tsp. lemon juice
2 tsp. honey
1 tsp. dried thyme leaves
1 lb. thinly sliced brown sugar ham (I used lunch meat)

Heat oven to 375*. Spray 9x13 inch pan with nonstick cooking spray. Unroll crescent rolls in baking dish; press on bottom of pan. Use a fork and stab crescent to get air in he dough. Bake 10-13 minutes or until light brown. Meanwhile in a skillet, heat butter and oil. Add onion, garlic, and chicken for 5 minutes. Place 8 slices of cheese over baked crust. In small bowl mix the remaining ingredients. Spoon half of the mixture evenly over cheese on crust. Spoon chicken mixture evenly over mayonnaise mixture on crust. Spoon remaining mayonnaise mixture over chicken. Cover chicken evenly with ham. Top with remaining slices of cheese. Bake 20 minutes longer or until cheese is melted and filling heated through.

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