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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This looks like something you would find in an upscale restaurant, and tastes heavenly. It is not really all that hard to make. Sometimes I just buy the sliced ham from the deli when I am in a hurry. It will definitely impress your dinner guest. It will puff up and turn golden brown. It will look like a stromboli. Ingredients:
6 skinless chicken breasts, boneless |
1 (17 1/3 ounce) box puff pastry sheets (i use pepperidge farms) |
6 slices cooked ham |
1 (10 3/4 ounce) can cream of mushroom soup |
6 tablespoons dijon mustard |
6 slices swiss cheese |
1 (8 ounce) sour cream |
1/8 cup milk |
Directions:
1. Saute chicken breast until light brown and almost done. It will finish cooking in the oven.
2. Roll puff pastry out and cut it in half.
3. Spread a thin layer of dijon mustard on the pastry with a brush.
4. Place a chicken breast on mustard and top with a slice of ham and cheese.
5. Bring pastry over chicken to cover fold the edges to seal it. I use an egg wash over the top and around the edges to help seal it.
6. Bake at 400 degrees for 30-40 minutes.
7. Serve with sauce made with sour cream, 1/2 can of soup, milk, and 1 tablespoon of dijon mustard.
8. Warm the sauce and whisk until mixed well.
9. NOTE: Remember to cover the remaining puff pastry with a dampened paper towel until ready to use.
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