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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Even though I don't commonly make dishes like this, I thought giving this a try would be worth it. IT WAS! Excellent for company and simple enough for a weeknight dinner for something a little fancier, sometimes, I just want fancy for myself. I love dill and last year, grew some in my herb box. For sure better than store-bought. I dried it myself and it is still better than store-bought. This is something to keep around when I'm expecting people to impress. Ingredients:
4 whole boneless chicken breasts, split |
1/3 cup grey poupon dijon mustard |
1 teaspoon dried dill weed |
1/4 lb swiss cheese, sliced |
2 sheets frozen puff pastry, thawed |
1 egg white |
1 tablespoon cold water |
Directions:
1. Preheat oven to 375 degrees.
2. Pound chicken breasts into 1/2 inch thickness.
3. Blend mustard and dill; spread on chicken breasts. Top each breast with cheese slice; roll up.
4. Roll each pastry sheet to 12 inch square; cut each into 4 (6 inch) squares. Beat egg white and water; brush edges of each square with egg mixture. Place 1 chicken roll diagonally on each square. Join 4 points of pastry over chicken; seal seams.
5. Place on ungreased baking sheets. Brush with remaining egg mixture.
6. Bake for 30 minutes or until chicken is done.
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