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Ham and Swiss Chicken in Pastry

Ham and Swiss Chicken in Pastry

4 1

What a simply elegant and delicious main dish...puff pastry pockets filled with sautéed chicken, ham and Swiss cheese...get ready for rave reviews!

serves 4 people

Ingredients

cost per recipe: $11.90

The price is determined by the national average.

  • 1

    tablespoon butter

  • 1 1/4

    pounds skinless, boneless chicken breast halves(4 chicken breast halves)

  • 1

    egg

  • 1

    tablespoon water

  • 2

    tablespoons all-purpose flour

  • 1/2

    of a 17.3-pounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 4

    teaspoons Dijon-style mustard

  • 4

    slices (1 ounce each ) cooked deli ham

  • 4

    slices (1 ounce each ) Swiss cheese

view nutrition info

How to Make It

Heat the butter in a 10-inch skillet over medium heat. Season the chicken with salt and ground black pepper. Add the chicken to the skillet and cook until it's well browned on both sides. Remove the chicken from the skillet. Cover and refrigerate for at least 15 minutes. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Sprinkle the work surface with the flour. Unfold the pastry on the floured surface. Roll the pastry into a 14-inch square and cut it into 4 (7-inch) squares. Spread 1 teaspoon mustard on each square. Top each with 1 slice ham, 1 slice cheese and 1 chicken breast half. Brush the edges of the pastry with the egg mixture. Fold the corners to the center on top of the chicken and pinch the edges to seal. Place the pastries seam-side down on a shallow-sided baking sheet. Brush the pastries with the egg mixture. Bake for 25 minutes or until the pastries are golden brown and the chicken is cooked through.
Step 1

Heat the butter in a 10-inch skillet over medium heat. Season the chicken with salt and ground black pepper. Add the chicken to the skillet and cook until it's well browned on both sides. Remove the chicken from the skillet. Cover and refrigerate for at least 15 minutes.

Step 2

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Step 3

Sprinkle the work surface with the flour. Unfold the pastry on the floured surface. Roll the pastry into a 14-inch square and cut it into 4 (7-inch) squares. Spread 1 teaspoon mustard on each square. Top each with 1 slice ham, 1 slice cheese and 1 chicken breast half. Brush the edges of the pastry with the egg mixture. Fold the corners to the center on top of the chicken and pinch the edges to seal. Place the pastries seam-side down on a shallow-sided baking sheet. Brush the pastries with the egg mixture.

Step 4

Bake for 25 minutes or until the pastries are golden brown and the chicken is cooked through.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
of a 17.3-pounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-pounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Ratings & Reviews

(1)
  • GRMANWYO

    January 28, 2011

    Ham and Swiss Chicken in Pastry

    This is so good. Everyone in my family loved it!

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