Chicken in Puff Pastry
2 large boneless chicken breasts, split in half to make 4 thinner pieces
1 sheet frozen puff pastry, thawed
1 egg
1 T cold water
Pound chicken breast pieces into 1/4 inch thickness, season lightly with salt and pepper
Layer chicken with choice of filling, below*
Roll pastry sheet to 12 inch square, cut into 4 equal pieces (you will have four 6 inch squares).
Beat egg and water with fork, brush edges of each square with egg mixture.
Roll up each chicken piece and place diagonally on each square.
Join 4 points of pastry over chicken; seal seams. Place on ungreased baking sheets. Brush with remaining egg mixture.
Bake at 375 degrees for 25-30 minutes or until chicken is done, let sit for 5 minutes.
Makes 4 servings
*Fillings - spread chicken pieces with:
-dijon mustard, tarragon or dill or herb of choice, top with swiss cheese
-mayonnaise, chopped green onions, minced garlic, fresh grated parmesan cheese
-4 oz cream cheese with minced garlic, salt, pepper and choice of herbs mixed in
-broccoli chopped small and american cheese slices
Cordon Bleu - dijon mustard, top with slice of swiss cheese and slice of deli ham
Wellington - in 1 T butter, saute 3/4 cup sliced mushrooms and 1 medium onion, diced. Add 1 T parsley.
In separate bowl, combine 1 (3oz) pkg cream cheese and 1 T dijon mustard.
Spread each with 1 T cream cheese mixture and 1 T mushroom mixture.
Creamed spinach - saute 1 shallot, minced, in 1 T butter.
Stir in 1 (10oz) pkg frozen chopped spinach, thawed and drained; 1 (3oz) pkg cream cheese, and dash of lemon juice.
Season with salt and pepper to taste. Divide among chicken pieces.