Yes, great company recipes

This is a really versatile idea. You can make it with beef tenderloin, chicken breast, or salmon or other firm-fleshed fish. Basically, you pair the protein with cheese and something else sweet or savory, and wrap it in puff pastry. They can be made ahead and frozen, then just baked off when you need them. Perfect for a dinner party or house guests.

Last week or the week before, Rachael Ray did chicken breasts with fontina cheese and fig preserves, seasoned with rosemary. I used to have a client that loved chicken breasts with goat cheese, spinach, toasted pine nuts, and sundried tomatoes, seasoned with basil and garlic.

The very first meal I ever cooked for my husband was chicken cordon bleu (with gruyérè and black forest ham). I’ve changed it up over the years to make it with fontina and prosciutto or imported provolone and prosciutto for an Italian flavor or manchego and parma for a Spanish flair. These little rolls are also great en croute (enclosed in puff pastry).

You can also do individual beef wellingtons this way. Use individual servings of beef tenderloin and top with sautéed mushrooms or pate (or both, if you prefer).

Necessity is the mother of invention. Use whatever you have on hand or want to use up. Or make it seasonal: Cranberries or apple butter and blue cheese in the fall, spinach and goat cheese in the spring. Keep some of the staples for your favorites in the pantry and freezer and you’ve always got a company-ready meal on hand. You can make it as fancy or as mundane as you like.

I roll the flattened chicken breast around the fillings, Rachael Ray layers them on the pastry; I might try her way next time, it seems easier. Rachael Ray browns the chicken breasts before layering and wrapping, I don’t; who needs an extra step?

Chicken (or beef or salmon) en croute

4 boneless, skinless chicken breasts (if you’re having a large dinner party/buffet, cut the breasts in half, people don’t eat as large servings at a larger party)
Salt and freshly ground black pepper, to taste
spice
1 sheet puff pastry (11 by 17-inch)
8 slices cheese
something sweet or savory
1 egg mixed with 1 tablespoon water, for egg wash

Preheat oven to 475°. Season the chicken with salt and pepper and spice. Line baking sheet with parchment paper. Cut pastry into 4 pieces (8 for dinner-party-sized pieces). Place a piece of cheese on each pastry square and top with spoonfuls of sweet or savory and chicken breast. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. You can roll the puff pastry scraps and use cookie cutters to decorate the bundles with seasonal shapes or simple decorations. (Bundles can be frozen at this point: Freeze on baking sheet without wrapping to set the egg wash and puff pastry. Wrap bundles individually in foil and store in a zipper freezer bag until you’re ready to use them. May be frozen up to three months.)

(If frozen, defrost in refrigerator the day before you plan to eat. Preheat oven to 475°. Unwrap the thawed bundles and place on parchment-lined baking sheet.) Put the pastries in oven and immediately reduce the temperature to 400°. Bake for 30-35 minutes or until golden brown and the juices run clear.
Chicken with fontina and fig preserves variation: Season chicken with ½ t rosemary along with salt and pepper. Use 8 slices of fontina and ½ c fig preserves.
Chicken cordon bleu variation: Season chicken with ½ thyme along with salt and pepper. Use 8 slices of gruyérè and 8 slices black forest ham. Serve with mornay sauce.
Chicken marsala variation: Season chicken with ½ t sage along with salt and pepper. Use 4 oz sautéed mushrooms, 8 slices of provolone, and 8 slices of prosciutto.
Chicken fontina variation: Season chicken with ½ t Italian seasoning along with salt and pepper. Use 8 slices of fontina and 8 slices of prosciutto.
Chicken manchego variation: Season chicken with ½ oregano along with salt and pepper. Use 8 slices manchego and 8 slices of parma ham.
Chicken with goat cheese and spinach variation: Season chicken with ½ t basil along with salt and pepper. Use 4 oz goat cheese and 10 oz frozen spinach (thawed and squeezed), mixed with 2 T toasted pine nuts, 2 T chopped sun-dried tomatoes, and ¼ t minced garlic.
Chicken with blue cheese and caramelized onion variation: Season chicken with ½ t thyme along with salt and pepper. Use 4 oz blue cheese and ½ c caramelized onions.
Individual beef wellington variation: Substitute 4 6-oz beef tenderloins for the chicken breasts. Season with ½ t rosemary along with salt and pepper. Use 8 oz sautéed mushrooms (or 4 oz mushrooms and 4 oz paté of your choice). Sear the tenderloins before you layer and wrap them.
Individual beef wellington with spinach and blue cheese variation: Substitute 4 6-oz beef tenderloins for the chicken breasts. Season with ½ t rosemary along with salt and pepper. Use 4 oz blue cheese and 10 oz frozen spinach (thawed and squeezed). Sear the tenderloins before you layer and wrap them.
Salmon en croute variation: Substitute 4 6-oz salmon fillets (skin removed) for the chicken breasts. Season with 1 T dill weed along with salt and pepper. Use 4 oz neufchatel cheese (light cream cheese) combined with 2 T dijon mustard and & 4 oz sautéed mushrooms.
Salmon with lemon-spinach variation: Substitute 4 6-oz salmon fillets (skin removed) for the chicken breasts. Season with lemon pepper and salt. Use 10 oz frozen spinach (thawed and squeezed).
Chicken or salmon and asparagus variation: Use chicken breasts or substitute 4 6-oz salmon fillets (skin removed) for the chicken breasts. Season with garlic salt and pepper. Use 4 oz havarti and 8 asparagus stalks.