Ham and Swiss Chicken in Pastry
What a simply elegant and delicious main dish...puff pastry pockets filled with sautéed chicken, ham and Swiss cheese...get ready for rave reviews!
Ingredients
1 tablespoon butter
1.25 pounds skinless, boneless chicken breast halves(4 chicken breast halves)
1 egg
1 tablespoon water
2 tablespoons all-purpose flour
0.5 of a 17.3-pounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
4 teaspoons Dijon-style mustard
4 slices (1 ounce each ) cooked deli ham
4 slices (1 ounce each ) Swiss cheese
1.25 pounds skinless, boneless chicken breast halves(4 chicken breast halves)
1 egg
1 tablespoon water
2 tablespoons all-purpose flour
0.5 of a 17.3-pounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
4 teaspoons Dijon-style mustard
4 slices (1 ounce each ) cooked deli ham
4 slices (1 ounce each ) Swiss cheese
Instructions
Heat the butter in a 10-inch skillet over medium heat. Season the chicken with salt and ground black pepper. Add the chicken to the skillet and cook until it's well browned on both sides. Remove the chicken from the skillet. Cover and refrigerate for at least 15 minutes.
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Sprinkle the work surface with the flour. Unfold the pastry on the floured surface. Roll the pastry into a 14-inch square and cut it into 4 (7-inch) squares. Spread 1 teaspoon mustard on each square. Top each with 1 slice ham, 1 slice cheese and 1 chicken breast half. Brush the edges of the pastry with the egg mixture. Fold the corners to the center on top of the chicken and pinch the edges to seal. Place the pastries seam-side down on a shallow-sided baking sheet. Brush the pastries with the egg mixture.
Bake for 25 minutes or until the pastries are golden brown and the chicken is cooked through.
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Sprinkle the work surface with the flour. Unfold the pastry on the floured surface. Roll the pastry into a 14-inch square and cut it into 4 (7-inch) squares. Spread 1 teaspoon mustard on each square. Top each with 1 slice ham, 1 slice cheese and 1 chicken breast half. Brush the edges of the pastry with the egg mixture. Fold the corners to the center on top of the chicken and pinch the edges to seal. Place the pastries seam-side down on a shallow-sided baking sheet. Brush the pastries with the egg mixture.
Bake for 25 minutes or until the pastries are golden brown and the chicken is cooked through.
Ham and Swiss Chicken in Pastry
What a simply elegant and delicious main dish...puff pastry pockets filled with sautéed chicken, ham and Swiss cheese...get ready for rave reviews!
Directions
Print
Heat the butter in a 10-inch skillet over medium heat. Season the chicken with salt and ground black pepper. Add the chicken to the skillet and cook until it's well browned on both sides. Remove the chicken from the skillet. Cover and refrigerate for at least 15 minutes.Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.Sprinkle the work surface with the flour. Unfold the pastry on the floured surface. Roll the pastry into a 14-inch square and cut it into 4 (7-inch) squares. Spread 1 teaspoon mustard on each square. Top each with 1 slice ham, 1 slice cheese and 1 chicken breast half. Brush the edges of the pastry with the egg mixture. Fold the corners to the center on top of the chicken and pinch the edges to seal. Place the pastries seam-side down on a shallow-sided baking sheet. Brush the pastries with the egg mixture.Bake for 25 minutes or until the pastries are golden brown and the chicken is cooked through.
Ingredients
1 tablespoon butter1.25 pounds skinless, boneless chicken breast halves(4 chicken breast halves)1 egg1 tablespoon water2 tablespoons all-purpose flour0.5 of a 17.3-pounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed4 teaspoons Dijon-style mustard4 slices (1 ounce each ) cooked deli ham4 slices (1 ounce each ) Swiss cheese
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