| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains, Eggs |
|
|
2 |
Servings |
INGREDIENTS
| 2 |
|
6-ounce chicken breast |
|
|
halves |
|
|
Salt and pepper |
| 10 |
|
Spinach leaves, blanched |
|
|
shocked in cold water and |
|
|
squeezed dry |
| 4 |
oz |
Herbed cheese |
| 2 |
T |
Walnuts, toasted and chopped |
| 1 |
|
Sheet puff pastry, divided |
| 1 |
|
Egg, beaten with 1 teaspoon |
|
|
water for eggwash |
|
|
Fortified chicken stock, for |
|
|
sauce |
|
|
Chopped parsley |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE91 Preheat oven to 350 degrees. Using a sharp
knife, cut open each breast half, horizontally through side, being
careful not to split completely. Pound lightly until flat, doubled in
size and of even thickness. Season with salt and pepper. Lay spinach
leaves over surface of each chicken breast. Mix cheese with walnuts,
form into 2 small logs and place one on each breast. Roll up chicken
into a log shape with cheese mixture in center. Roll out enough puff
pastry to envelop chicken. On a baking sheet place chicken on pastry
and roll up. With a sharp knife slit top decoratively; brush with egg
wash. Bake 30 minutes, until golden brown. Serve with warmed chicken
stock, garnished with parsley. Yield: 2 servings Copyright, 1996, TV
FOOD NETWORK, G.P., All Rights Reserved Posted to recipelu-digest
Volume 01 Number 501 by jecraig@lan-inc.com on Jan 12, 98
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