Ingredients

2 1/2 cup chicken stock
4 split chicken breasts, boned and skinned
1 sheet frozen puff pastry
4 slices ham
4 slices Gruyere cheese
Salt
Freshly ground pepper
4 thin slices truffle or other pate

Directions

Heat stock to boiling; add chicken and simmer until tender. Remove chicken from stock and cool.

Divide sheet of puff pastry into 4 pieces. Roll out on a floured board until large enough to wrap each chicken breast. In the center of each pastry, place ham and a half slice of cheese. Place chicken breast on top of ham and cheese; cover with second half of cheese then pate'. Brush the edges of the dough with water; fold each side over and wrap like an envelope. Place seam side down on baking tray; chill for at least 15 minutes.

Bake at 400 degrees for about 30 minutes of until browned and puffed. Makes 4 servings.

Each serving contains 713 calories; 40 gm fat; 1670 mg sodium; 135 mg cholesterol.