Holiday Chicken Presents

Ingredients

• 0.5 cup butter melted
• 2 tablespoons butter 
• 1 pound skinned and boned chicken breast halves 
• 1 ounce country ham 
• 8 ounce cream cheese softened
• 0.3 cup dijon mustard 
• 2 tablespoons cooking sherry dry
• 1  egg white lightly beaten
• 2 cups mushrooms fresh sliced
• 0.8 teaspoon garlic salt 
• 1 teaspoon juice of lemon 
• 2 tablespoons milk 
• 0.5 small onion minced
• 1 teaspoon parmesan cheese grated
• 0.1 teaspoon pepper 
• 1 teaspoon poppy seeds 
• 34.5 ounce puff pastry frozen thawed
• 0.1 teaspoon salt 
• 2  shallots chopped
• 1 ounce swiss cheese 

Equipment

• frying pan
• baking sheet
• oven
• whisk

Directions

1. Sprinkle chicken with garlic salt.
2. Cook chicken in a lightly greased nonstick skillet over medium-high heat 7 to 8 minutes on each side or until lightly browned.
3. Remove from skillet; chop chicken, and set aside.
4. Melt 2 tablespoons butter in nonstick skillet over medium heat; add shallots and onion, and saut 3 minutes.
5. Add mushrooms, and saut 5 minutes. Reduce heat to low; add cream cheese and milk, stirring until blended.
6. Remove from heat; add chopped chicken. Stir in sherry and next 3 ingredients.
7. Unfold 3 pastry sheets on a lightly floured surface; cut into fourths.
8. Roll into 10-inch squares.
9. Place 1 cheese slice and 1 ham slice on center of each puff pastry square; top with 1/4 cup chicken mixture. Bring corners together over filling, gently pressing to seal.
10. Cut remaining pastry sheet into thin strips; tie each bundle with pastry ribbon.
11. Place on a baking sheet; brush with egg white.
12. Bake at 400 for 35 minutes or until golden.
13. Whisk together melted butter and next 3 ingredients.
14. Serve over pastry bundles.