Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Season the chicken breasts: In a small bowl, mix together garlic powder, paprika, onion powder, salt, and pepper. Sprinkle the seasoning evenly over both sides of the chicken breasts.

Step 3

Flatten the chicken breasts: Place each seasoned chicken breast between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are about 1/4 inch (6mm) thick.

Step 4

Assemble the Wellingtons: Lay out one sheet of puff pastry on a lightly floured surface. Spread a thin layer of Dijon mustard over the pastry. Next, place two slices of Swiss cheese on the pastry, leaving some space around the edges. Lay a flattened chicken breast on top of the cheese, followed by two slices of ham and another two slices of Swiss cheese.

Step 5

Roll it up: Carefully roll the pastry, enclosing the chicken, ham, and cheese tightly. Seal the edges by pressing them together. Repeat the process for the other chicken breasts.

Step 6

Brush with egg wash: Place the chicken Wellingtons on the prepared baking sheet, seam side down. Brush the tops and sides of the Wellingtons with the beaten egg wash, which will give them a beautiful golden color when baked.

Step 7

Bake: Place the baking sheet in the preheated oven and bake for about 40-50 minutes or until the Wellingtons are golden brown and the internal temperature of the chicken reaches 165°F when measured with a meat thermometer.

Step 8

Serve: Once done, remove the Chicken Cordon Bleu Wellingtons from the oven and let them rest for a couple of minutes before serving. Slice each Wellington into thick, appetizing portions and enjoy the delectable flavors!