| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains, Eggs |
|
|
2 |
Servings |
INGREDIENTS
| 2 |
|
6-ounce chicken breast halves |
|
|
Salt and pepper |
| 10 |
lg |
Spinach leaves; blanched, shocked in cold water and squeezed dry |
| 4 |
oz |
Herbed cheese |
| 2 |
tb |
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
A Message from our Provider:
“Sin: it seemed like a good idea at the time”