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Muffuletta Chicken Puffs

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Ingredients

Serves 4

4 boneless, skinless chicken breast halves
4 slices prosciutto
2 tablespoons olive oil (preferably pacific sun friar oil)
Muffuletta mix (recipe below)
4 slices provolone cheese (each the size of the chicken breast)
1 sheet frozen puff pastry (1/2 package)
1 egg
1 Tablespoon water

Preheat oven to 400 degrees.

Make muffuletta mix.

Thaw pastry sheet at room temperature for 30 minutes.

Heat olive oil in skillet over medium heat. Fry chicken breasts in olive oil about 5 minutes on each side, until nicely browned. Remove from skillet, set aside to cool.

Pour oil out of skillet. Fry prosciutto on each side until lightly browned (only takes about 15 seconds per side). Remove from skillet, set aside.

Beat egg with 1 T. water in small bowl. Unfold pastry on lightly floured surface. Roll into 14 inch square and cut into 4 (7inch) squares. Spread 2 Tablespoons of Muffuletta mix in the center of each square. Top each square with a chicken breast, then one slice prosciutto, then one slice of cheese. Brush edges of squares with egg mixture. Fold each corner to center, then seal edges. Place on baking sheet (lined with silpat if available). Brush with egg mixture.

Bake for 25 minutes or until golden.

Muffuletta Mix

½ cup pitted black olives
½ cup pitted green olives
1 Tablespoons capers
1 roasted red pepper, peeled and seeded (from jar, or can roast your own)
3 cloves garlic
1 tsp. Italian herb seasoning
2 Tablespoons good quality olive oil

Chop all ingredients together, or pulse in food processor, until finely chopped.

First Place Winner! September 2006
Michelle Proctor of Red Bluff