Chicken Elegante
Submitted by djrnb
Ham and bacon-wrapped chicken breasts baked in creamy mushroom sauce, then sealed in golden puff pastry packets. A showstopper dinner party main that’s easier than it looks.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThis is the kind of dish you pull out when you want jaws to drop at the dinner table.
Each chicken breast gets wrapped in a thin slice of ham, then bacon goes around the outside to hold everything together and add smoky richness.
A first bake in a creamy mushroom-sour cream sauce cooks the chicken through and builds the sauce, then each breast gets tucked into a puff pastry packet and baked again until puffed and golden.
Slice into it and you get layers of flaky pastry, crispy bacon, savory ham, and tender chicken with that creamy sauce poured right over the top.
Variations
- Tuck a slice of Swiss cheese between the ham and chicken for a Cordon Bleu twist
- Use prosciutto instead of ham for a more refined, saltier wrap
- Add a teaspoon of Dijon mustard to the sour cream sauce for a sharper edge
Chef Tips
- Bake seam-side down during the first round so the bacon seal stays tight
- Let the chicken cool slightly before wrapping in pastry so the heat doesn’t melt the dough before it hits the oven
- Crimp the pastry edges firmly; you want a sealed packet that puffs up beautifully
Ingredients
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.
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