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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 pound skinned and boned chicken breast halves |
3/4 teaspoon garlic salt |
2 tablespoons butter or margarine |
2 shallots, chopped |
1/2 small onion, minced |
2 cups fresh mushrooms, sliced |
1/2 (8-ounce) package cream cheese, softened |
2 tablespoons milk |
2 tablespoons dry sherry |
1 teaspoon grated parmesan cheese |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 (17 1/4-ounce) packages frozen puff pastry, thawed |
12 (1-ounce) swiss cheese slices |
12 (1-ounce) country ham slices |
1 egg white, lightly beaten |
1/2 cup butter or margarine, melted |
1/4 cup dijon mustard |
1 teaspoon poppy seeds |
1 teaspoon lemon juice |
Directions:
1. Sprinkle chicken with garlic salt.
2. Cook chicken in a lightly greased nonstick skillet over medium-high heat 7 to 8 minutes on each side or until lightly browned. Remove from skillet; chop chicken, and set aside.
3. Melt 2 tablespoons butter in nonstick skillet over medium heat; add shallots and onion, and sauté 3 minutes. Add mushrooms, and sauté 5 minutes. Reduce heat to low; add cream cheese and milk, stirring until blended.
4. Remove from heat; add chopped chicken. Stir in sherry and next 3 ingredients.
5. Unfold 3 pastry sheets on a lightly floured surface; cut into fourths. Roll into 10-inch squares.
6. Place 1 cheese slice and 1 ham slice on center of each puff pastry square; top with 1/4 cup chicken mixture. Bring corners together over filling, gently pressing to seal.
7. Cut remaining pastry sheet into thin strips; tie each bundle with pastry ribbon. Place on a baking sheet; brush with egg white.
8. Bake at 400° for 35 minutes or until golden. Whisk together melted butter and next 3 ingredients. Serve over pastry bundles.
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