| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Main dish, Chicken, Poultry, Artchokes |
4 |
servings |
INGREDIENTS
| 4 |
|
Puff pastry rectangles; ( 2 1/2" by 6" ea) |
| 1 |
|
Egg; beaten with |
| 1 |
ts |
Water |
| 8 |
tb |
Butter |
| 3 |
|
Shallots; minced |
| 1 |
|
Onion; finely chopped |
| 2 |
|
Granny Smith apples; peeled, cored, |
|
|
Quartered; and cut into 1/2" slices |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
|
Skinless boneless chicken breast halves; halved horizontally |
| 1 |
lb |
Fresh spinach; stemmed, rinsed |
| 1 |
tb |
White wine or Champagne vinegar |
INSTRUCTIONS
Preheat the oven to 425 degrees. Place puff pastry rectangles on a
baking sheet lined with parchment. Brush surface of each piece with
beaten egg without letting egg drip down sides of pastry. Bake for 10
minutes. Lower heat to 350 degrees and bake 25 minutes longer or
until pastry is nut brown and crisp to the touch. Meanwhile melt 6
tablespoons of butter over medium heat. Saute shallots for a minute.
Add onion and saute 5 to 6 minutes longer or until tender. Add apples
and cook for 15 minutes or until very tender. Season well with salt
and pepper; set aside until later. Remove pastry from the oven. Split
each piece in half by carefully pulling the top piece off the bottom
with your fingers. Do this with a light touch or the fragile pastry
will break apart. Season each piece of chicken with salt and pepper.
Melt remaining 2 tablespoons of butter in a 12-inch skillet. Saute
chicken over fairly high heat for 3 minutes a side. Remove pan from
the heat. Quickly reheat the apples. When hot, add the spinach and
heat just until wilted. Season with the vinegar, salt and pepper.
Place bottom half of pastry on a dinner plate. Top with chicken and
spoon spinach and apple mixture, with juice over the top. Lay top
piece of pastry, slightly askew across the spinach. Serve
immediately. This recipe yields 4 servings.
Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # MF-6743 broadcast 11-25-1997)
Recipe by: Michele Urvater
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