Herbed Chicken with Puffed Pastry

See, y'all thought I had forgotten that only two of that package of six pastries had been cooked.  But I remembered.  This takes about 20 minutes to prepare, once the oven is preheated and the ingredients are chopped.  It cooks quickly and makes a very pretty presentation.
Preheat the oven to 425 degrees.

2 Chicken Breasts, chopped in 1/2 inch pieces
2 Tablespoons of Sepay Groves Olive Oil
Salt and Pepper
1 Green Bell Pepper, chopped medium
1/2 teaspoon of Garlic Powder
1 teaspoon of Garlic, minced
4 or 5 leaves of Basil or 1/2 teaspoon of dry Basil
1 teaspoon of dry Tarragon
1 teaspoon of dry Italian Herbs
1 14.5 ounce of diced Tomatoes
1 package of frozen Puff Pastry

Cook puff pastry according to package directions.
While the pastry is baking, heat olive oil in a skillet over medium heat and season the chicken with salt and pepper.  Cook chicken in hot oil until the sides start to brown.  Remember that you want to pan hot so that the juices are sealed into the meat, not cooked out.  Once the meat has started to turn lightly brown, add the bell pepper and garlic powder.  Let the chicken and bell pepper continue to cook for another 5 minutes, then add the other herbs and tomatoes.  Stir. Reduce heat to medium low and let the mixture cook until the liquid is gone but the bottom of the pan is not scorched.
Once the pastries are done and the chicken is cooked, remove the top of the pastries and fill with chicken mixture. Serve the top of the pastry on the side as a garnish.  This makes enough chicken for 6 pastries.  I used two pastries previously, so I am making roll ups with the rest of the chicken for tomorrow's lunches.  Yummy!

Enjoy!

Deloris

printable recipe: https://sites.google.com/site/basilandrosemarys/herbed-chicken-with-pu