Chicken and Italian Ham Pastry Recipe

November 4, 2017 Jeff American Comments Off on Chicken and Italian Ham Pastry Recipe
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Chicken and Italian Ham Pastry
Colleen wanted a new recipe to make for Jeff and Phil Greek provided her with this one. A fantastic recipe that is great for entertaining. Enjoy!
Ingredients
ROLL and FILLING:
  • 1 pkg Pepperidge Farm Puff Pastry Sheets
  • 1 pkg Frozen Chopped Spinach
  • 8 oz Rondele Garlic Herb Cheese Large Pack
  • 2 lbs boneless skinless Chicken Breasts About 4 breasts
  • 5 oz Prosciutto (Italian Ham, very thin)
  • 1 each Egg
SAUCE:
  • 2 lbs Mushrooms, sliced
  • 1 cup Butter
  • 1 cup Flour, sifted
  • 6 oz Beef Bullion
  • 1 cup Milk
Instructions
ROLL and FILLING:
  1. Preheat oven to 350 degrees. Defrost spinach, squeeze out excess water and set aside. Let Pepperidge Farm Puff Pastry Sheets sit out of the freezer for 20 minutes before you attempt to unfold them, once ready, unfold them onto cookie sheets(one pastry per cookie sheet, but once they are rolled, you can cook them on one cookie sheet) with aluminum foil. Microwave the Rondelle cheese for about 20 seconds, to soften them up for easier spreading. Spread the cheese with a spatula onto the pastry sheets, leaving 1/2 inch border all the way around free of cheese, allowing for it to be rolled and folded later. Next, layer the thin chicken breasts on top of the cheese. Then layer the spinach on top of the chicken, then layer the ham on top of the spinach. Next, start rolling up one end of the roll to the other, when you reach the end, pull the end over the rolled part and place this side face down on the cookie sheet. Stretch and fold up the sides of the pastry to keep the food in while cooking. Once both pastries are rolled, scramble an egg and lightly baste the rolls with the egg. Cook at 350 degrees for about 30 to 45 minutes, until rolls are a medium to dark golden brown.
SAUCE:
  1. Slice up all the mushrooms, not too thin, thicker is better for this recipe and set aside. Microwave 1 cup of water with 4 to 6 beef bullion cubes(depending on how much beef, the salty flavor you want) until dissolved, and set aside. Measure out 1 cup of milk and set aside. In a large saucepan, heat 1 cup of butter on medium heat - do not burn, once melted add flour a little at a time until it makes a thick paste, it takes around 1/2 to 3/4 cup of flour. Add the beef bouillon mixture to the paste a little at a time to avoid making clumps, then add the milk in this same manner. Next, add the mushrooms. Cook on medium-high heat until the mushrooms are tender and the sauce is a light brown color and the sauce should be somewhat thick not runny, it takes about 20 to 25 minutes. If the sauce is not thickening, add more flour a tablespoon at a time Taste the sauce, it may need some salt, I do not add much to it in this recipe.
  2. Serve the rolls in slices and top with the mushroom sauce.