1 pkg. Pepperidge Farm puff pastry, room temp.
3 oz. Alloutte Cheese, room temp.
1-2 chicken breasts, fillets
1 c. shrimp (fresh, raw or cooked)
1 jar marinated artichokes, drained & chopped (reserve oil)
4 oz. grated Swiss cheese
2 tbsp. chopped onion
1-2 cloves garlic

Unfold pastry on a cookie sheet. Spread Alloutte cheese on top of pastry. Slice chicken breast, saute with shrimp, onion and garlic in some oil from drained artichokes. Cook until chicken is tender. Drain and put on top of Alloutte cheese. Then place chopped artichokes on top. Then Swiss cheese on top. Finally top with puff pastry sheet. Pinch edges to seal. Bake at 350 degrees for 20 minutes.