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Holiday Chicken Presents

Yield 12 servings

Ingredients

  • 1 pound skinned and boned chicken breast halves
  • 3/4 teaspoon garlic salt
  • 2 tablespoons butter or margarine
  • 2 shallots, chopped
  • 1/2 small onion, minced
  • 2 cups fresh mushrooms, sliced
  • 1/2 (8-ounce) package cream cheese, softened
  • 2 tablespoons milk
  • 2 tablespoons dry sherry
  • 1 teaspoon grated Parmesan cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 (17 1/4-ounce) packages frozen puff pastry, thawed
  • 12 (1-ounce) Swiss cheese slices
  • 12 (1-ounce) country ham slices
  • 1 egg white, lightly beaten
  • 1/2 cup butter or margarine, melted
  • 1/4 cup Dijon mustard
  • 1 teaspoon poppy seeds
  • 1 teaspoon lemon juice

How to Make It

  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.