2 packages of puff pastry - 400g each
4 boneless chicken breasts without skin or bones - 1200g
1 1/2 cup of chicken broth
1/2 cup of white wine - 120ml
8 thin slices of cooked ham
3 tablespoons of mustard
8 thin slices of Swiss cheese
2 packages of puff pastry - 400g each
4 boneless chicken breasts without skin or bones - 1200g
1 1/2 cup of chicken broth
1/2 cup of white wine - 120ml
8 thin slices of cooked ham
3 tablespoons of mustard
8 thin slices of Swiss cheese
Leave the puff pastry to thaw
Cook the chicken breasts in chicken broth and white wine for 15-20 minutes, or until tender
Let it cool and drain
Cut each breast into 2 fillets
Wrap each piece in a slice of ham
Spread a thin layer of mustard on each one and wrap in a slice of cheese
Cut the puff pastry into rectangles, wrap around the chicken pieces, and seal by moistening the edges with water
Arrange in an ungreased baking dish
Bake in a preheated oven at 200°C for 20 minutes, or until golden brown
Serve warm or cold, 8 portions.
