Three Mushroom and Chicken Jalousie Courtesy Of: Ken Hooper, St. Boniface Arts & Technology Three Mushroom and Chicken Jalousie 8 servings 3 Boneless chicken breasts, cubed 125 mL or 1/2 cup 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 g or 4 oz Cream cheese 250 mL or 1 cup Heavy cream 1 Large leek, sliced thin 1 Red pepper, roasted, peeled and diced 30 mL or 2 Tbsp Shredded carrots 2 Garlic cloves, minced 1 Zest one lemon 2 2 sheets puff pastry 2 Egg yolks, (Beat together with heavy cream) 30 g or 1 oz Heavy cream 5 mL or 1 tsp Fresh rosemary 30 mL or 2 Tbsp Fresh parsley 45 mL or 3 Tbsp Olive oil 15 mL or 1 Tbsp Butter 250 mL or 1 cup White wine Salt and pepper to taste 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).