Recipe by Kittencal@recipezazz
This recipe if for 4 chicken pastries, you can double the recipe. I always add in some fresh well browned sauteed mushrooms on top of the chicken breast before sealing the pastry, but that is optional.
Top Review by Mark H.
Well, it tasted really good when I did it, the only variation that I did was to cut the chicken into strips before browning. I used to eat something similar 25 years ago but had forgotten the recipe, to me this worked really well and impressed my guests.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 chicken breasts, boneless and skinless
- seasoning salt
- black pepper (or use white salt)
- 1 sheet puff pastry (use half of a package or use the 2 sheets for 8 pastries)
- 1 egg
- 1 tablespoon cold water
- 8 teaspoons Dijon mustard
- 4 slices cooked ham
- 4 slices swiss cheese (can 8 slices, 2 slices for each pastry)
Directions See How It's Made
- Lightly grease an 11 x 7-inch baking dish (if you are making 8 chicken pastries use a 13 x 9-inch baking dish).
- In a skillet melt the butter with oil.
- Season the chicken with salt and pepper, and cook until browned on both sides (about 8 minutes per side) then refrigerate for 20 minutes.
- Set oven to 400 degrees.
- Unfold the pastry sheet and thaw at room temperature for 30 minutes.
- Roll out to a 14-inch square.
- Cut into 4 (7-inch) squares.
- Spread about 2 teaspoons Dijon mustard on the bottom of each square, then top with 1 slice of ham, then one (or two slices Swiss cheese.
- Place the browned chicken breast over the cheese.
- In a small bowl whisk together the egg and cold water, then brush the edges of the squares with the egg mixture.
- Fold the corners to center on top of the chicken, then seal the edges.
- Place seam-side down in preaped baking dish.
- Brush the tops with egg mixture.
- Bake for about 25 minutes, or until golden brown.