This is an easy attractive recipe I picked up at Wal-Mart. For the people wishing to lose a little weight, this recipe is also a great way to reduce portions without the diner realizing it.
4 boneless, skinless chicken breast halves
pepper to taste
1 Tablespoon butter (or spray pan)
1/2 pkg. frozen puff pastry, thawed (1 sheet)
1 Tablespoon prepared spicy mustard
1 egg, beaten
1 Tablespoon sesame seeds
1. Preheat oven to 425 degrees.
2. Season chicken with pepper to taste. In a large skillet, brown chicken in butter (or pan spray) about 2+ minutes per side. Set aside to cool.
3. Meanwhile, roll pastry on a lightly floured surface to a 12-inch square. Cut into quarters creating four 6-inch squares.
4. Spread mustard on one side of each chicken breast. Place one breast mustard side down , diagonally on each pastry square. Wrap pastry around chicken, stretching as necessary to cover completely; trim excess pastry. Brush pastry with beaten egg where edges overlap. Press lightly to seal.
5. Place seam side down on greased (Pam sprayed) baking sheet. Cut pastry trimmings into decorative shapes. Brush tops of pasteries with egg and arrange trimmings as desired. Brush again with egg and sprinkle with sesame seeds. Bake 15 minutes or until golden brown and puffed.
Serves 4
540 cal, 31g fat, 135mg chol, 300mg sodium, 28g carbo, 33g pro, 1g fiber.
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