Chicken: Chicken Pockets

posted by Mai 03-05-102 8:29 AM

Chicken Pockets

1 pkg of 6 frozen puff pastry shells (Remove package from freezer and bring to room temperature.)
3 cloves garlic, smashed
3 chicken breasts, skinned and boned
3 Tbsp olive oil
3 Tbsp prepared mustard
3 Tbsp mayonnaise
1/8 tsp ground sage
1/8 tsp ground thyme
1/4 tsp dried basil
6 thin slices of ham
6 thin slices of jack or Swiss cheese
1 egg white plus a little water, lightly beaten
Sesame seeds

Slice chicken crosswise at an angle into 1 inch wide pieces. Salt and pepper generously. Saute chicken over medium heat, about 10 minutes, along with garlic cloves. Remove garlic cloves after they turn golden to avoid burning. Drain and cool the chicken pieces.

Mix the next 5 (mustard through basil) ingredients and set aside. Lightly flour a board and roll out each pastry shell to about 8 inch diameter.

Preheat oven to 425' F. Brush some of the mustard sauce onto the center of a pastry shell, leaving a 1/2 inch perimeter. Place one slice of ham and one slice of cheese on the center of a pastry shell. Place 1/6 of the chicken pieces on half of a pastry shell. Moisten the perimeter, fold over and pinch the edges together to seal. Brush with egg white and sprinkle on the sesame seeds. Bake until golden, 15 or 20 minutes. Let stand 10 minutes before serving.

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