Recipe provided by - National Chicken Council / U.S. Poultry & Egg Assn. and www.eatchicken.com

• 1 chicken breast, roasted and ready-to-eat, coarsely chopped, or any other cooked chicken, about 1 cup
• 1/4 lb. mushrooms
• 1-1/2 Tbs. butter
• 1 Tbs. fresh parsley, chopped
• 1-1/2 tsp. thyme, chopped
• 9 ounces frozen puff pastry, thawed

Preheat oven to 450°F. Place mushrooms in the bowl of a food processor; chop until minced. Place 2 tsp. butter in a medium sauté pan; add the mushroom pieces and cook over medium heat, stirring, about 3 minutes. Place chicken in food processor and chop until minced. In medium bowl, stir 1 Tbs. plus 1 tsp. butter, chicken, parsley, thyme and mushrooms. On a lightly floured surface, roll out both pieces of puff pastry. Using a pizza wheel, cut each piece in half. Spread half of the chicken mixture on one piece of puff pastry, and the remainder on the other piece. Top each with another piece of puff pastry. Using a rolling pin, lightly roll over the pastry. Using the pizza wheel, cut the pastry into strips, each about 1x3 inch. Lay strips on a baking sheet. Bake 5 – 6 minutes, until puffed and golden brown. Serve immediately.

Per serving: calories 454, fat 29.6g, 59% calories from fat, cholesterol 38mg, protein 16.0g, carbohydrates 31.0g, fiber 1.8g, sugar 0.8g, sodium 193mg, diet points 11.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 5.5, Sugar: 1.8, Very lean meat protein: 1.4

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The recommended wines are: Beaujolais, Fumé Blanc, or Chianti.