Chicken In Pastry

1. 1

   Place each chicken breast half between 2 sheets of waxed paper. Flatten chicken to 1/4-inch thickness using a meat mallet or rolling pin; set aside.

2. 2

   Saute onion, garlic and mushrooms in butter until tender; drain.

3. 3

   Stir in salt.

4. 4

   Roll out each patty shell to 1/8-inch thickness.

5. 5

   Spread 1 heaping tablespoonful of onion mixture on each, leaving a 1/2-inch border.

6. 6

   Place 1 chicken breast half over vegetable mixture.

7. 7

   Moisten edges of pastry with water; roll up, jellyroll fashion.

8. 8

   Place, seam side down, on a lightly greased 15 x 10 x 1-inch jellyroll pan, pressing edges to seal.

9. 9

   Brush with egg; bake at 425u00b0 for 30 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.