Chicken in Puff Pastry
- Reviews 2
Ready In: 1 hr
Serves: 6
Yields: 6
Ingredients
- 6 skinless chicken breasts, boneless
- 1 (17 1/3ounce) box puff pastry sheets (I use Pepperidge Farms)
- 6 slices cooked ham
- 1 (10 3/4ounce) can cream of mushroom soup
- 6 tablespoons Dijon mustard
- 6 slices swiss cheese
- 1 (8 ounce) sour cream
- 1⁄8 cup milk
Directions
- Saute chicken breast until light brown and almost done. It will finish cooking in the oven.
- Roll puff pastry out and cut it in half.
- Spread a thin layer of dijon mustard on the pastry with a brush.
- Place a chicken breast on mustard and top with a slice of ham and cheese.
- 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.
- Bake at 400 degrees for 30-40 minutes.
- Serve with sauce made with sour cream, 1/2 can of soup, milk, and 1 tablespoon of dijon mustard.
- Warm the sauce and whisk until mixed well.
- NOTE: Remember to cover the remaining puff pastry with a dampened paper towel until ready to use.
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