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Ingredients
- 6 breasts chicken boned skinless
- 1 can soup, cream of mushroom
- 1 cup sour cream
- 6 slices bacon
- 6 slices ham thinly sliced
- 2 pkgs puff pastry
Method
- Wrap each breast in a slice of ham and thin tightly wrap around bacon to hold ham in place.
- Secure with toothpick if necessary.
- Blend sour cream and soup, (do not dilute soup) and pour over chicken.
- Bake seam side down in a 350F (180C) oven for 40 minutes .
- Remove chicken and set aside sauce.
- Cut pastry into 6 rectangles.
- The pastry comes folded in thirds, so just cut vertically.
- Place breast onto bottom half of the pastry.
- Fold over top and crimp to seal, making a neat square packet.
- Back at 375F (190C) for 20 to 30 minutes or until puffed and golden.
- Serve hot with warmed sauce poured over.
