Crash Site Chicken

8 chicken breasts, skinned and deboned
1 tomato, diced
1/4 cup chopped New Mexican green chile
1 clove garlic, minced
1 tablespoon dry vermouth
1/4 cup chopped pecans
Salt and pepper to taste
16 pieces puff pastry dough
1 cup grated mozzarella cheese
2 egg whites

Place the chicken breasts on a greased cookie sheet and bake for 12 minutes at 300 degrees. Remove and reserve.

To make the concasse: in a skillet, combine the tomato, chile, garlic, and vermouth and sauté over low heat, stirring frequently, for about 15 minutes.

In a dry skillet, toast the pecans, taking care not to burn them. Add the pecans to the concassé during the last 5 minutes of cooking, stir well, and remove from the heat. Add salt and pepper to taste.

Place each chicken breast on a piece of puff pastry dough. Cover each breast with 2 teaspoons of concass and a sprinkling of cheese. Place the other piece of puff pastry dough over the top of the breast and crimp the edges of the two pieces of dough together to seal. Using a brush, paint the puff pastry with the egg whites.

Bake on cookie sheets in a 350 degree oven until golden brown.

Serves: 8