Three Mushroom and Chicken Jalousie

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Courtesy Of: Ken Hooper, St. Boniface Arts & Technology

Yield: 8 servings

Ingredients:

Boneless chicken breasts, cubed	3
Chantrel mushrooms, sliced	125 mL or 1/2 cup
Shitake mushrooms, stems removed, sliced	125 mL or 1/2 cup
Button mushrooms, sliced and peeled	125 mL or 1/2 cup
Cream cheese	125 g or 4 oz
Heavy cream	250 mL or 1 cup
Large leek, sliced thin	1
Red pepper, roasted, peeled and diced	1
Shredded carrots	30 mL or 2 Tbsp
Garlic cloves, minced	2
Zest one lemon	1
2 sheets puff pastry	2
Egg yolks, (Beat together with heavy cream)	2
Heavy cream	30 g or 1 oz
Fresh rosemary	5 mL or 1 tsp
Fresh parsley	30 mL or 2 Tbsp
Olive oil	45 mL or 3 Tbsp
Butter	15 mL or 1 Tbsp
White wine	250 mL or 1 cup
Salt and pepper to taste

Directions:

Heat 1 Tbsp (15 mL) olive oil and butter in small sauté pan. Sauté mushrooms with garlic. Deglaze pan with half the wine. Set aside.

Heat rest of olive oil in medium skillet. Brown chicken. Add leeks, carrots, red pepper. Cook 10 minutes at medium heat.
Deglaze pan with rest of wine. Add cream cheese, cream, lemon zest and mushrooms. Season to taste with salt and pepper. Add rosemary and parsley and let cool.

Stack puff pastry. Roll out to 10 inches by 14 inches. Fill piping bag with filling and pipe into centre of puff pastry. Leave generous portion at top and bottom and 4 inches on either side.

Cut pastry sides diagonally up to the filling at ¾ inch intervals. Brush sides of puff pastry with egg wash. Draw pastry strips over each other in alternate crosses to braid the pastry. Seal the top and bottom edges. Glaze with remaining egg wash. Bake in 400 F oven for 15 minutes. Then lower temperature to 375 F and bake till golden brown and crisp (about another 15 minutes).