Norman's Puffed Pastry Chicken
- 8 boneless skinless chicken breast halves
- 1 package Pepperidge Farm Puffed Pastry Sheets
- 1 can asparagus stalks
- 1 small can ripe olives sliced
- Salt to taste
- Freshly-ground black pepper to taste
- 1 can cream of mushroom soup
- 1/2 cup white wine
Pre-cook chicken breast in pot of water till done (don't over cook).
Lightly flour working surface, roll one sheet of puffed pastry with a dough roller to about 14 to 15 inches square. Cut into 4 equal parts. Place one chicken breast on each square. Sprinkle with salt and pepper.
Place 3 asparagus spears and a few slices of olives on top of chicken. Wrap pastry around chicken and asparagus. Wet and pinch together all edges, making sure not to leave any openings.
Place pastries on a lightly greased (can use no stick cooking spray) baking sheet. Bake at 350 degrees until brown, approximately 30 minutes.
Sauce: Mix and heat mushroom soup and wine in a pot. Serve sauce over chicken pastries.
This recipe yields 8 servings.