Holiday Chicken Presents

Ingredients

1 pound boneless and skinless chicken breast halves
3/4 teaspoon garlic salt
2 tablespoons butter
2 shallots, chopped
1 tablespoon Marsala wine
2 cups fresh mushrooms, sliced
4 ounces cream cheese, softened
2 tablespoons milk
2 tablespoons sherry
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
2 ounces packet frozen puff pastry - (17 ¼ ea) thawed
12 Swiss cheese slices - (1 oz ea)
12 country ham slices - (1 oz ea)
1 egg white lightly beaten
1/2 cup butter or margarine melted
1 teaspoon poppy seeds
1 teaspoon lemon juice

Preparation

1
Sprinkle chicken with garlic salt. 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. I grill mine.
2
Melt 2 tablespoons butter in nonstick skillet over medium heat; add shallots and onion, and saute 3 minutes. Add mushrooms, and saute 5 minutes. Reduce heat to low; add cream cheese and milk, stirring until blended. I add Marsala here as well as a good squirt of dijon
3
Remove from heat; add chopped chicken. Stir in sherry and next 3 ingredients.
4
Unfold 3 pastry sheets on a lightly floured surface; cut into fourths. Roll into 10-inch squares.
5
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.
6
Cut remaining pastry sheet into thin strips; tie each bundle with pastry ribbon. Place on a baking sheet; brush with egg white.
7
Bake at 400 degrees for 35 minutes or until golden. Whisk together melted butter and next 3 ingredients. Serve over pastry bundles. I didn't do the lemon juice in the butter but I did do it in the ingredients. When you remove the pastry, glaze with butter and mustard.
8
This recipe yields 12 servings. You can make these really small as appetizers or larger for dinner size servings

Tools

 



Yield:

12.0 servings

Added:

Sunday, December 13, 2009 - 1:18am

Creator:

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