| 21. | 8-ounce chicken breast cut in half, tenderized and floured
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| 22. | Turn out onto floured board and knead until smooth and elastic.
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| 23. | With lightly floured hands, squeeze dough into a rough ball.
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| 24. | Knead gently by hand on a lightly floured board until smooth.
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| 25. | Turn dough onto a floured surface and form into a disk.
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| 26. | Turn dough out onto lightly floured surface and knead until smooth.
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| 27. | Pour in large tube pan that has been greased and floured.
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| 28. | Turn onto a floured surface; knead 5 to 6 times.
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| 29. | Unfold puff pastry dough on floured surface and dust with flour.
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| 30. | Remove dough from processor and place on a lightly floured surface.
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