These make a great appetizer or meal full of savory flavors.
- 3 large boneless, skinless chicken breasts, diced
- 1/4 c. garlic, minced
- 1/2 c. shallots, minced
- 2 c. button mushrooms, minced
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 2 tsp. dried rosemary, crushed
- 1/2 tsp. mustard powder
- 1 tsp. hot sauce
- 1/2 c. salted butter, divided use
- 2 tbs. all-purpose flour
- 1/2 c. vegetable stock
- 2 c. half and half
- 1/4 c. fresh parsley, minced
- 1/4 c. grated parmesan cheese
- Two 17.3 oz. Boxes prepared Puff pastry
- 1 tbs. dried parsley
- 1 tsp. garlic powder
Yields Approximately 2 Dozen Bites
Melt 2 oz. of butter over medium heat in a large skillet. Season the chicken with the salt, pepper, rosemary, mustard powder, and hot sauce. Saute the chicken until cooked through. Set chicken aside. Melt an additional 1 oz. of butter in the skillet and saute the garlic, shallots, and mushrooms until tender and fragrant. Stir vegetables and chicken together and set aside.
Melt 2 oz. of butter in the skillet. Add the flour and stir to form roux. Cook roux until toasted and smells nutty. Add the vegetable stock and stir the roux into it. Add the half-and-half and cook the sauce until thickened and coats the back of a spoon. Add the fresh parsley and the parmesan cheese. Remove from heat. Mix the sauce with the chicken. Set aside.
Preheat the oven to 400 degrees Fahrenheit. Grease muffin tins. Melt the remaining butter and mix with the dried parsley and garlic powder. Break each box of Puff pastry into 12 rectangles. Place each rectangle of puff pastry into each cavity. Spoon filling into each cavity and pinch the puff pastry to seal the bite. Brush each bite with the melted butter mixture.
Bake for 20-25 minutes until the puff pastry is cooked through and golden brown.