Day 34 : Chicken, Ham, and Swiss Baked in a Puff Pastry

This amazing recipe comes from Food.com, and is just so good!  I stumbled back upon this one recently after years and am wondering how I could have forgotten it!  It was one of the first things I made that could really wow somebody by it’s presentation, and I remember feeling so accomplished lol.  At the risk of downplaying my accomplishments, I am going to admit that this is something just about anybody can do.  Of course there is no harm in letting your guests think it is much harder than it really is!

A couple of tips I have discovered for this are to pound out your chicken breasts so they aren’t quite so thick in the middle, which not only allows them to cook properly in the skillet, but if you leave them thick  it’s a bit too much chicken per bite I think.  Another tip is to roll your pastry sheet out onto some parchment paper taped to your counter or a large cutting board.  And put some flour out on it as well, and dust the rolling pin.  There is nothing worse then laboring to roll it out so thin and then having it stick to your counter!  I suggest opting for the double cheese in this because the melty cheesy pastry is THE BEST PART, and the stuff that oozes out and sort of burns to the dish is even better!  Depending on the size of breasts you use, you may find it to be a bit dry with so much meat.  If that’s the case, having a little more dijon on your plate to dip it in is the perfect solution.  And finally, if at the end of your baking time you just don’t feel that it browned up nicely you can stick it under the broiler for a few seconds to achieve that beautiful crust look.  Just be sure to watch it closely!

Chicken, Ham, & Swiss Baked in a Puff Pastry

Serves : 4                Time to make : 1hr

Ingredients :

  • 2 T. butter
  • 2 T. olive oil
  • 4 chicken breasts, boneless & skinless
  • salt
  • pepper
  • 1 sheet puff pastry
  • 1 egg
  • 1 T. cold water
  • 8 tsp. dijon mustard
  • 4 slices swiss cheese (I suggest using dbl that amount)
  • 4 slices cooked ham

Directions :

  1. Melt butter in a skillet with the oil, season the chicken with salt and pepper to taste and brown on both sides.  About 8 minutes per side.  Remove and set in the fridge.
  2. Set 1 sheet of puff pastry on a plate and put on the counter to thaw for 30 minutes.
  3. Once thawed roll out to a 14-inch square, then cut into 4 (7-in) squares.
  4. Spread 2 tsp. of dijon mustard on each square leaving a small edge all the way around.
  5. Top with 1 slice of ham, 1 (or 2) slices of cheese and one piece of chicken.
  6. Whisk together egg and water in a small bowl, and then brush around the edges of each pastry.
  7. Fold the corners to the center on top of the chicken, then seal edges.
  8. Place seam-side down in a greased 9×9 baking dish, and then brush the tops of each with the reamaining egg mixture.
  9. Bake in a 400 degree oven for 25 minutes.

 

 

Thanks for stopping in… don’t forget to check in tomorrow!

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Published in: on February 4, 2011 at 10:30 pm  Comments (1)  
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One CommentLeave a comment

  1. I normally don’t eat Puff Pastry but this one paired with chicken, ham, and swiss cheese look amazing! I simply love this recipe and I have to try it out. Great post.


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