Holiday Chicken Presents

These are so cute--great for Christmas dinner. The mustard sauce dip is wonderful.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 1  lb boneless skinless chicken breast half
• 3⁄4 teaspoon  garlic salt
• 2  tablespoons butter or 2  tablespoons margarine
• 2  shallots, chopped
• 1⁄2 small onion, minced
• 2  cups fresh mushrooms, sliced
• 2 (17 1/4ounce) packages frozen puff pastry, thawed
• 2  tablespoons milk
• 2  tablespoons dry sherry
• 1  teaspoon  grated parmesan cheese
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 2 (17 1/4ounce) packages frozen puff pastry, thawed
• 12  ounces  sliced swiss cheese (12 slices)
• 12  ounces  sliced country ham (12 slices)
• 1  egg white, lightly beaten
• 1⁄2 cup butter or 1⁄2 cup margarine, melted
• 1⁄4 cup Dijon mustard
• 1  teaspoon poppy seed
• 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.