I remember Sunday night family dinners at the deli. Hush puppies, knish encrusted hot dogs on a stick, a kid’s soul food, was always on my crave list. This chicken dish reminds me of that delicacy with an adult twist.
- Cook Time
- Prep Time
- 6 ServingsServings
- 2 tablespoon canola or vegetable oil
- 1 small onion, chopped
- 1 cup water
- 1/4 teaspoon salt
- 1 1/2 tablespoon margarine
- 1/3 cup nondairy creamer
- 1 cup instant mashed potato flakes
- 6 puff pastry squares, or puff pastry sheets, cut into 6 (5- by 5 inch) squares
- deli mustard
- 6-8 ounce pastrami
- 6 boneless, skinless chicken breasts, pounded to an even thicknes
Preheat oven to 350 degrees. Lightly grease a baking sheet. In a medium saucepan, heat the oil. Add the chopped onion and sauté for 8-10 minutes or until onions are golden. Add the water, salt, and margarine to the saucepan. When margarine is melted, remove the pan from the heat; stir in the nondairy creamer and instant mashed potato flakes. Mix with a fork. Set aside.
Roll out each of the 6 puff pastry squares. Drizzle each with mustard. Lay 3-4 pieces of pastrami in a single layer over the mustard on each square.
Place 1 heaping tablespoon of the mashed potatoes into the center of a chicken cutlet. Roll up both ends of the cutlet towards the center. Place seam side up in the center of the puff pastry. Pull the four corners of the puff pastry square towards the middle to enclose the packet. Place the packet seam side down on the prepared baking sheet. Repeat process with all six cutlets. Bake for 45-50 minutes.