Chicken Mushroom Swiss Pastry Bake

Chicken Mushroom Swiss Pastry Bake

1 large chicken breast
sea salt and pepper
olive oil

2 Tbs. butter
2 cups button mushrooms, sliced
1/2 tsp. rosemary sea salt
fresh ground black pepper
1/2 cup red wine

6 oz. Swiss Gruyere cheese, cut into 1″ cubes
1/2 cup walnuts, chopped

1 sheet puff pastry, thawed
1 egg + 1 Tbs. water

 

Preheat oven to 425 degrees.

 

 Season the chicken with salt, pepper, and oil and bake for about 45 minutes, covered. Alternatively, you can cook the chicken using the Sous Vide method (which is what I did for maximum moisture).

 

Meanwhile, melt the butter over low heat and sauté the mushrooms until they begin to release their juices. Season with rosemary sea salt and pepper and then deglaze the pan with the red wine. The mushrooms are finished cooking as the liquid begins to evaporate.

Set aside and allow to cool.

Once cool, toss with the chunks of cheese and Gruyere.

Once the chicken is done and cooled, dice and toss with the mushrooms, cheese, and nuts.

 

Roll out the puff pastry into a long rectangle, between two sheets of parchment.

Scatter the filling on one side of the dough, with about a 1″ border on the three sides. Fold over and then press the sides down to create seams.

Flip (if you can). 

Brush with the egg wash and then create decorate scores.

 

Bake at 425 degrees for about 30 minutes, until golden brown.