The culinary ramblings of a picky eater.

Saturday, April 21, 2012

Italian Chicken and Pastry Stacks

I bought some puff pastry dough not too long ago for something, but I didn't use it all. So as I was making up my meal plan, going through what I had in my kitchen, I came across the leftover dough. I decided to figure out something to make for dinner with it, and this is what I came up with. My husband has already asked that I make it again. I guess that means it was good. Haha.

This does take a little time, but not because it's complicated. I used cooked and shredded chicken, so that took a little time before assembling the end product. Frozen pastry dough also takes about an hour to thaw, but you can also put it in the fridge in the morning and it'll be pretty much ready to go at dinner time. If you do the chicken in advance and put the dough in the fridge in the morning, this would only take about 10 minutes to assemble and 15-20 to cook in the evening. Super simple and easy. One pastry sheet made 3 stacks, so adjust accordingly.

Hope you enjoy!

-1 frozen puff pastry sheet
-2 chicken breasts, cooked and shredded
-approximately 1 cup seasoned tomato sauce (jarred pasta sauce works)
-6 sandwich-sized slices mozzarella cheese

Preheat oven to 400 degrees F.

In a bowl, mix together the shredded chicken and the tomato sauce.

Lay the pastry sheet out flat. Cut into thirds, then cut each third in half, creating six equally sized rectangles of pastry dough.

Lay three of the pieces out on a baking sheet.
Place one slice of the mozzarella on each piece of dough.
Scoop equal portions of the coated chicken on each piece of cheese covered dough.
Top the chicken with another slice of the mozzarella.
Finally, place each of the other three pieces of dough on top of a stack.

Bake the stacks for 15-20 minutes, until the pastry is flaky and golden, and the chicken and cheese bubbly.
Serve immediately and enjoy!

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