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Baked Salsa Ranch Chicken Breasts With Cheddar Crumb Crust ChickenJancsi, Carol
Caramelized Onion Chicken ChickenJancsi, Carol
Caribbean Chicken Breasts ChickenJancsi, Carol
Chanterelle Chicken ChickenJancsi, Carol
Chicken Breasts Baked With Herbed Cheese In Puff Pastry ChickenJancsi, Carol
Chicken Piccata ChickenJancsi, Carol
Chicken With Eggplant Gorgonzola Crust ChickenJancsi, Carol
Chicken Sauté With Fresh Corn And Tomatoes ChickenJancsi, Carol
Chicken With Creamy Mushroom Sauce ChickenJancsi, Carol
Chicken With Roquefort Cream Sauce ChickenJancsi, Carol
Chicken With Mushrooms And Sherry Sauce ChickenJancsi, Carol
Confetti Chicken Big Bowl ChickenJancsi, Carol
Creamy Chicken And Leeks ChickenJancsi, Carol
Creamy Chicken And Pasta ChickenJancsi, Carol
Creamy Chicken And Vegetables Over Rice ChickenJancsi, Carol
Creamy Chicken With Mushrooms And Peppers ChickenJancsi, Carol
Grilled Chicken Tenderloins ChickenFerguson, Dave
Festive Chicken, Black Bean And Tortilla Casserole ChickenJancsi, Carol
Grilled Mustard Chicken ChickenJancsi, Carol
Garlic Roasted Chicken With Lemon Herb Gravy ChickenJancsi, Carol
Full Page 4 x 6 5 x 7
Taken from Phyllis Carey's Casual Gourmet

1 - pkg. frozen puff pastry sheets, thawed
2 T. vegetable oil
6 boneless, skinless, chicken breast halves
Flour seasoned with salt and pepper
2 - 4 oz. containers garlic herb cheese
6 thin slices ham
1 egg mixed with 1 T. water

On a lightly floured surface, lay out a puff pastry sheet. Roll out lightly to a rectangle 15 x 17 inches. Cut into 4 rectangles. Roll out the second sheet and cut. Reserve two rectangles for later use--they may be frozen.
To prepare chicken, pound breast between two sheets of plastic wrap until double in size. Heat the oil in a large skillet. Dust chicken with seasoned flour and add to skillet. Fry on both sides until chicken is golden and cooked through, 5 to 7 minutes. Drain chicken on paper towels.
Preheat oven to 450°. Lightly grease baking sheet. Lay a slice of ham on one side of each pastry rectangle. Place a chicken breast on the ham and top with 2 to 3 T. of the garlic-herb cheese. Fold pastry over and tuck edges under; press to seal. (The chicken may be refrigerated at this point overnight or frozen for 1 month. Thaw only slightly before continuing with recipe.)
Transfer package to baking sheet and brush with egg and water wash. Make several small cuts in the top of the pastry with the tip of a knife. Reduce oven temperature to 400° and cook chicken until pastry is puffed and golden, about 25 to 30 minutes. Serve hot.

Serves 6
Keywords: chicken, puff pastry   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 02, 2009 by deebeeeff     Last Updated: October 25, 2014
Last Recipe Updated is:
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