Chicken Elegante
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | breasts |
chicken
boned skinless |
*
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | cup |
sour cream
|
|
| 6 | slices |
bacon
|
|
| 6 | slices |
ham
thinly sliced |
*
|
| 2 | pkgs |
puff pastry
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | breasts |
chicken
boned skinless |
*
|
| 1 | can |
cream of mushroom soup
|
|
| 237 | ml |
sour cream
|
|
| 6 | slices |
bacon
|
|
| 6 | slices |
ham
thinly sliced |
*
|
| 2 | pkgs |
puff pastry
|
*
|
Directions
Wrap each breast in a slice of ham and thin tightly wrap around bacon to hold ham in place.
Secure with toothpick if necessary. Blend sour cream and soup, (do not dilute soup) and pour over chicken. Bake seam side down in a 350℉ (180℃) oven for 40 minutes .
Remove chicken and set aside sauce. Cut pastry into 6 rectangles.
The pastry comes folded in thirds, so just cut vertically. Place breast onto bottom half of the pastry. Fold over top and crimp to seal, making a neat square packet.
Back at 375℉ (190℃) for 20 to 30 minutes or until puffed and golden. Serve hot with warmed sauce poured over.
