Chicken Ham And Swiss Cheese Baked In Puff Pastry Recipes

CHICKEN HAM AND SWISS CHEESE BAKE

Steps:

• Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
• Take two pieces of ham and one piece of cheese. Roll the cheese between the two pieces of ham. Set aside.
• Slice through the middle of the chicken breasts and butterfly each piece of chicken being careful not to cut all the way through. Season each side with paprika, salt and black pepper to your taste.
• Tuck one ham and Swiss roll-up into each chicken piece and folding chicken over to secure.
• Place into the prepared baking dish with the ham-cheese side down. As the chicken cooks, and becomes firmer, the ham roll-up will naturally be held in place.
• Meanwhile, make the sauce: In a small mixing bowl, whisk together the cream, Dijon mustard, lemon juice, tarragon, garlic powder, onion powder, salt and pepper.
• Pour the sauce over the chicken, and sprinkle with grated Swiss cheese.
• In a small bowl toss the cracker crumbs with 1 Tbsp of melted butter, then sprinkle on top. Dust with paprika.
• Bake for 40-45 minutes until the sauce is bubbly and the juices run clear. Chicken should be fork tender. Serve over noodles, if desired.

HAM AND CHEESE IN PUFF PASTRY

Steps:

• Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
• Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
• Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
• Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

CHICKEN, HAM AND SWISS CHEESE BAKED IN PUFF PASTRY

Steps:

• Lightly grease an 11 x 7-inch baking dish (if you are making 8 chicken pastries use a 13 x 9-inch baking dish).
• In a skillet melt the butter with oil.
• Season the chicken with salt and pepper, and cook until browned on both sides (about 8 minutes per side) then refrigerate for 20 minutes.
• Set oven to 400 degrees.
• Unfold the pastry sheet and thaw at room temperature for 30 minutes.
• Roll out to a 14-inch square.
• Cut into 4 (7-inch) squares.
• Spread about 2 teaspoons Dijon mustard on the bottom of each square, then top with 1 slice of ham, then one (or two slices Swiss cheese.
• Place the browned chicken breast over the cheese.
• In a small bowl whisk together the egg and cold water, then brush the edges of the squares with the egg mixture.
• Fold the corners to center on top of the chicken, then seal the edges.
• Place seam-side down in preaped baking dish.
• Brush the tops with egg mixture.
• Bake for about 25 minutes, or until golden brown.

HAM AND CHEESE PUFFS

Steps:

• Preheat oven to 375°. Combine the first six ingredients. Divide crescent dough into 24 portions. Press into greased mini muffin cups., Spoon 1 tablespoon ham mixture into each cup. Bake until golden brown, 13-15 minutes.