Ingredients
Instructions
- 1 Defrost frozen puff pastry at room temperature for 2 hours or overnight in refrigerator. The dough should feel cool to touch when you start working with it. Place dough on dry lightly floured working surface. Using a lightly floured rolling pin, roll each of two blocks of frozen puff pastry into a rectangle about 12 inches long (30 cm). Spray two baking sheets with non-stick vegetable spray and place 1 pastry on each sheet. Prick sheets of pastry with a fork.
- 2 Sauté chicken breast in non-stick skillet until browned and thoroughly cooked. Cool then slice into thin strips diagonally.
- 3 Preheat oven to 450°F (230°C).
- 4 Whisk together the egg yolk, 1 tsp (5 mL) oil and water to make a wash. Use a pastry brush to coat each of the pastries with the wash.
- 5 Thinly slice Roma tomatoes and place on paper towel to drain excess moisture.
- 6 Alternate slices of tomato and chicken on top of pastry, leaving a ½ inch (1.2 cm) border.
- 7 Drizzle with 1 Tbsp (15 mL) olive oil and sprinkle with salt, pepper and finally the sugar.
- 8 Bake until the tomatoes caramelize (approximately 25 minutes). Remove and sprinkle with chopped basil. Cut into wedges and serve immediately.