A Quick, Elegant and Easy Dinner

Roasted Chicken Breast on Pastry Puff (serves 3)



Ingredients:

3 Roasted Chicken Breast
1 ''Pepperidge Farm'' Puff Pastry Sheet thawed and cut into 3 squares
3 Tablespoons "Pistou" spread from "Barefoot In Paris" by Ina Garten
(proportions modified to make 1/2 cup) :
2 Large garlic cloves
1/4 Cup tomato paste
6 Basil leaves
1/4 Cup freshly grated Parmesan cheese
1/4 Cup good olive oil

Directions:
1) Place 3 pastry squares on baking sheet and bake for 15 minutes or until golden
2) Spread 1 tablespoon Pistou on each square
3) Place warm chicken breast on top of pastry square

Serve with asparagus broiled with olive oil and balsamic vinegar, salt and pepper