Chicken Breast Wellington
- 8 Boneless chicken breasts
- 8 frozen puff pastry shells, thawed
- Dijon mustard
- 8 slices Swiss cheese
- 8 slices cooked ham
- 1 Egg (for egg wash)
- Mushroom Sauce:
- 1 cans cream of mushroom soup
- 1/2 pt. sour cream
- Sliced fresh mushrooms
Salt and Pepper Chicken Breasts. Brown Chicken in a non stick frying pan with oil until about half done. Cool slightly.
Roll out shell into a 6-inch square. Spread mustard on each square; top each with a piece of chicken, cheese, and ham. Wrap pastry shell around chicken-ham- cheese combination; Seal with water and brush with egg wash. Place on baking sheet and bake at 375 degrees for 25 to 35 minutes. Serve with mushroom sauce.
Sauce: Mix soup, sour cream, and precooked mushrooms. Heat thoroughly and serve. Serves 8.
* These can be made a day ahead and put in refrigerator uncovered or they will become soggy.