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Mediterranean Chicken in Puff Pastry

Yield: 6 servings

• 1 boneless skinless chicken breast
• 6 kalamata olives, pitted and chopped
• 1 tbsp capers, drained and chopped
• 1 tbsp celery, chopped
• 1 tbsp mozzarella cheese, shredded
• 1 tbsp grated pamesan
• 1 sheet puff pastry
• 1 tbsp QCOM Lemon Olive oil
• 1 tbsp basil, chopped

Preheat oven to 400 degrees. Lay puff pastry out to thaw. Lay chicken breast on a piece of plastic wrap long enough to fold back over the breast. Pound the meat with a mallet or heavy skillet, then remove plastic. Thoroughly mix the vegetables (except basil) and cheeses and spread out in a line across the flattened chicken. Gently roll the chicken into a tube around the mixture. Fasten with toothpicks. Bring some oil to high heat in a skillet and carefully place the roll in the skillet. Brown on all sides, being very careful when turning the roll. Preheat a cookie sheet in the oven. Roll out the pastry to insure that the seams don’t separate. Place the seared roll in the center of the pastry and sprinkle with basil. Fold the pastry up and over the roll and press the overlap together. Pinch the ends to seal the loaf. Brush the top with Lemon Olive Oil. Place on cookie sheet and bake for 30 minutes watching closely after 20 minutes, ovens vary.

©Copyright: Queen Creek Olive Mill