These chicken, ham, and swiss puffs have the most delicious sauce. Ready in 1 hour. Serves 10.
Ingredients:
2 sheets of puffed pastry (Like Pepperidge Farm)
4 chicken breast halves (2.5 lbs) skinless, boneless chicken breast diced
14 slices swiss cheese
12 slices ham (I purchase the thicker slices at the Deli counter)
3/4 cup flour
4 tsp paprika
6 Tbsp butter
Sauce: (We double the sauce and use as gravy over mashed potatoes)
14 slices swiss cheese
12 slices ham (I purchase the thicker slices at the Deli counter)
3/4 cup flour
4 tsp paprika
6 Tbsp butter
Sauce: (We double the sauce and use as gravy over mashed potatoes)
1/2 cup dry white wine (do not omit this!)
1 tsp chicken bouillon granules
1 Tbsp cornstarch
1 cup heavy whipping cream
Directions:
1 tsp chicken bouillon granules
1 Tbsp cornstarch
1 cup heavy whipping cream
Directions:
- Allow puffed pastry to thaw according to package directions.
- Preheat oven to 400 degrees.
- Mix the flour and paprika in a bowl, and coat the chicken pieces.
- Heat the butter in a large skillet over medium-high heat, and cook the chicken until lightly browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 7-10 minutes, until chicken is no longer pink and juices run clear - remove chicken and turn the skillet down to warm.
- (While chicken is simmering) roll out pastry sheets on lightly floured surface into a long rectangle. Transfer to a cookie sheet lined with parchment paper.
- In the middle of each pastry sheet, with the long ends on the top and bottom, place 3 slices Swiss cheese. Top with 3 slices ham. Top with a layer of chicken.
- Top chicken with 3 more slices cheese & 3 slices of ham.
- Fold top side over middle. Fold bottom side over middle.
- Flip puff pastry and tuck in the ends. Cut slits into the top of the puff pastry.
- Repeat steps 5-9 for 2nd pastry.
- Bake both pastries for 25 minutes (or until the the crust is brown and flaky). Allow pastries to cool for 5 minutes.
- When puffs have 5 minutes remaining cook time, turn the skillet back up to medium-high heat. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet where the chicken was cooked. Add remaining 2 slices of Swiss cheese. Cook, stirring until thickened. Serve warm over slices of the puffs.
