B’s Cordon Bleu Bundles

Easy to make, but fancy enough for a special occasion. A mild and tasty blend of chicken, spinach, prosciutto and Brie cheese. Excellent drizzled with bearnaise sauce. Serve with a tossed green salad.

Original recipe makes 4 servings


2 teaspoons olive oil
4 boneless, skinless chicken breast halves
1 (10 ounce) can refrigerated large crescent roll dough
8 ounces Brie cheese
1 bunch fresh spinach, rinsed and stems removed
4 (1/2 ounce) slices prosciutto

  • PREP

    30 mins

  • COOK

    30 mins


    1 hr


  1. Heat oil in a heavy skillet; or spray a nonstick frying pan with cooking spray. Saute chicken breasts until no longer pink, and juices run clear; set aside. Preheat oven to 375 degrees F (190 degrees C.)
  2. Unroll 4 large crescent rolls. Layer each with 3 thin slices brie, 3 leaves spinach and 1 slice prosciutto. Place chicken breast in the center of dough. Wrap and tuck dough around chicken until completely enclosed. Place seam side down on baking sheet.
  3. Bake in preheated oven for 10 to 15 minutes, or until golden brown.


Calories: 687 kcal
Carbohydrates: 30.8 g
Cholesterol: 138 mg
Fat: 39.4 g
Fiber: 1.9 g
Protein: 49.2 g
Sodium: 1325 mg