Chicken En Croute
- 3 whole chicken breasts, skinned and boned
- 1 1/2 c. chicken broth
- 6 thin slices ham
- 1/2 c. sherry wine
- Dijon style mustard
- crushed, dried tarragon
- 6 thin slices Swiss cheese
- 6 frozen puff pastry shells, defrosted
- Poach the chicken breasts in chicken broth and sherry for 15 to 20 minutes or until tender. Cool and drain. Split chicken breasts in half lengthwise and wrap each piece in a thin slice of ham; coat it with a thin layer of Dijon style mustard. Sprinkle with tarragon and wrap in cheese. Place thawed puff pastry shells on a lightly floured surface; roll out each into a 4 inch circle. Wrap each chicken breast with a pastry circle. Wet edges with water, crimp and seal. Place on ungreased baking sheet. Bake at 400u0b0 for 20 minutes or until puffed and golden. Serves 6.
chicken breasts, chicken broth, thin slices ham, sherry wine, mustard, tarragon, thin slices swiss cheese, pastry shells
Taken from www.cookbooks.com/Recipe-Details.aspx?id=981379 (may not work)