12 servings

How to Make It

Step 1

Sprinkle chicken with garlic salt.

Step 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.

Step 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.

Step 4

Remove from heat; add chopped chicken. Stir in sherry and next 3 ingredients.

Step 5

Unfold 3 pastry sheets on a lightly floured surface; cut into fourths. Roll into 10-inch squares.

Step 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.

Step 7

Cut remaining pastry sheet into thin strips; tie each bundle with pastry ribbon. Place on a baking sheet; brush with egg white.

Step 8

Bake at 400° for 35 minutes or until golden. Whisk together melted butter and next 3 ingredients. Serve over pastry bundles.

Ratings & Reviews

greendot42's Review

February 06, 2013

shellyvankirk's Review

November 17, 2010
This is a great recipe! I like that these can be made ahead, and they look so impressive.

ritaonderocks's Review

December 16, 2009
This will blow your mind. I made these into appetizers. Kind of like a cross between a chicken wellington and chicken cordon blue. I served them a three different parties and they were the rave. I realize they are a bit of work, but they are absolutely delicious!