Chicken Breast in Puff Pastry

NOTE: The recipe is very simple and versatile. The only two essential ingredients are the chicken and the pastry...everything else is open to improvisation.

Feb 15, 2011 - Serves 4

2 boneless, skinless chicken breasts.
2 sheets of pre-packaged pastry dough (Pepperidge Farm is good).
6 tbs melted butter.
Handfull of fresh spinach.
Handfull of sliced mushrooms
8 tbs sundried tomatoes, or sliced artichoke hearts separated into 4 portions.
8 tbs grated cheese such as parmesan or mozarell separated into 4 portions.
Salt & Pepper

Remove puff pastry sheets from box and thaw according to package instructions.
Split each chicken breast with a sharp knive so that you end up with 4 thin fillets.
Pre cook each piece in a pan with a little oil 1-2 minutes per side. Add S&P.
The pasty dough will probably come 2 sheets per box. Cut each in half so that you have 4 sheets.
I like to roll them out just a bit to enlarge and make thinner.
At one end put 4 or 5 fresh spinach leaves and top with mushrooms and other ingredients suggested above (or your own favorites).
Place a chicken fillet on top and sprinkle with some cheese.
Fold the opposite end of the pastry sheet over the top and push down and seal the edges.
Repeat for the other 3 pieces.
Decorate the top of each one with bits of pastry scraps...makes for a "polished" finished product!
Place on cookie sheet and brush with melted butter.
Bake for about 25-30 minutes at 400 degrees, its ready when the pastry has developed a nice golden brown color.
Serve immediately.

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