- 4 squares puff pastry dough - (4" by 4" ea)
- 2 large chicken breasts divided to
- make four individual pieces
- Butter for sauteing
- 1 stick butter - (1/2 cup)
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 2/3 cup sour cream
- 6 tablespoons grated fresh Parmesan cheese - (4 oz)
- 2 tablespoons white wine - (to 3 tbspns)
- Parsley to garnish
Keep puff pastry refrigerated until needed. Cut 2 generous-sized chicken breasts in half to make four pieces. Saute chicken in butter until just done and set aside to cool.
For Sauce: Melt 1 stick butter in saucepan, add salt, flour, sour cream, and Parmesan cheese, cooking over low heat until thickened. Set aside.
Place one square puff pastry on lightly floured board. Place 1 tablespoon cheese sauce in the center of pastry. Place sauteed chicken breast in center and wrap pastry around it, sealing the edges with water on your fingertips; wrap all four breasts.
Place chicken seam-side down in baking pan sprayed with cooking spray. They should not touch each other or sides of pan. Just before baking, brush pastry top with a little egg wash (beat one egg with a little water). Bake at 350 degrees for about 15 minutes or until golden brown.
Meanwhile, thin cheese sauce in the saucepan by adding 2 to 3 tablespoons white wine, and warm. Just before serving, pour small amount of warmed sauce over baked chicken, and sprinkle with chopped, fresh parsley to garnish.
This recipe yields 4 servings.