INGREDIENTS

INSTRUCTIONS

SAUCE
Thaw the frozen spinach and squeeze until very dry. Crumble the feta cheese
and mix into the spinach along with the salt, thyme and garlic and then set
the mixture aside. Pound each chicken breast until fairly flat between two
sheets of plastic wrap. To assemble, put a generous amount of the spinach
mixture into the center of each chicken breast and roll the chicken breast
around the mixture and set them aside with the seams down. Lightly flour
the surface of a counter top. On the floured surface roll out the puff
pastry into squares big enough to completely enclose the chicken. Placed a
stuffed chicken barest seam side down on the puff pastry and fold the
pastry around the chicken. (Be sure to seal the pastry carefully and use
water as necessary to make it stick to itself) Place them on a cookie sheet
that has been lined with parchment paper. Using a fork beat the egg and
water together thoroughly. Brush the pastry with the egg mixture. Preheat
the oven to 400 degrees and bake for 50 to 60 minutes.
SAUCE: Put all of the ingredients into a food processor and process until
the tomatoes are well crushed. Pour the mixture into a sauce pan and heat
over medium heat until bubbly and then continue to cook for another 2
minutes. Remove from heat and stir in the wine. Drizzle some of the sauce
over the puffed chicken breast for appearance and then serve the rest at
the table.
NOTE: The chicken breast can be stuffed and wrapped in puff pastry and then
frozen. To serve, allow them to thaw over night in the refrigerator, then
brush with the egg mixture and bake. I have also taken them from the
freezer early morning and placed them in an oven set to time bake @ the
appropriate temperature for one hour before my desired eating time
Posted to FOODWINE Digest  by Charlie Cloud <ccloud@JOHNCO.CC.KS.US> on Feb
10, 1998

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