Instructions

1. Preheat oven to 375 degrees.
2. In the meantime heat a skillet, then slice 1 cup mushrooms.
3. Add mushrooms to skillet along with a splash of white wine and pinches of salt and pepper, stirring frequently for approximately 5 minutes, until mushrooms are dry.
4. Set aside to cool.
5. Over gas burner, grill red bell peppers, turning with tongs until charred on each side (in the alternative, char the bell peppers in the oven on the broil setting).
6. While rinsing under a steady stream of cold tap water, remove charred skin from bell pepper with fingers, then pry open the peppers and remove the seeds and white membrane (pith).
7. Pat dry and lay on sheets of paper towel to dry further.
8. Heat large, dry (no oil) skillet while slicing chicken breasts into thin (1/4-1/2 inch slices).
9. Season each side of sliced breasts with salt and pepper and place in hot skillet, cooking each side until golden brown (approximately 1½ minutes per side).
10. Remove from heat.
11. Unfold 1 pastry sheet and lay flat in baking pan.
12. Spread cooled mushrooms in layer to within 1 inch of the edge of each side of the pastry sheet.
13. Top mushrooms with single layer of Swiss cheese, followed by bell peppers. Sprinkle salt atop bell peppers.
14. Cut the chicken breast on the bias (at an angle) and place atop the bell peppers.
15. Add one egg to ½ cup water and mix together to create an egg wash.
16. With pastry brush, brush the outer edges of the pastry sheet.
17. Unroll a second pastry sheet and place over the top of the other pastry sheet, with the edges of each pastry sheet flush with one another.
18. With fingers, press edges of the top pastry sheet against the bottom pastry sheet, then crimp the edges with a fork.
19. Place in oven and bake until top is golden brown.