Video: Chicken de Paolo
Posted by Chef Jim on April 20, 2010 | Comments Off
Recipe
1 sheet of frozen puff pastry
4 5-oz. chicken breasts (boneless, skinless)
1 10-oz. box frozen spinach
2 Tbsp. pine nuts, toasted
2 Tbsp. sun-dried tomatoes in oil, drained
4 oz. cream cheese, softened
1/2 tsp. fresh basil, chopped
1/2 tsp. garlic, minced
salt and white pepper to taste
1 egg, beaten and thinned with water
Remove the puff pastry from the freezer and thaw 15 to 30 minutes until workable.
In a small bowl, combine the cream cheese, thawed, drained and chopped spinach, pine nuts and chopped sun-dried tomatoes. Pound the chicken breasts to an even thickness and season with salt and white pepper.
Preheat the oven to 400.
On a lightly floured surface, roll out the puff pastry to a 16-inch square. Divide into 4 squares. Place each square on an ungreased baking sheet and set aside.
Place a quarter of the cheese mixture in the center of each chicken breast and encase by wrapping the chicken around it. Place each chicken breast seam side down on the pastry. Pull the corners together to form a package, squeezing gently to seal. Brush each package with the egg wash.
Bake for 35 to 45 minutes, until golden brown.
Tags:Chicken recipes, Puff Pastry, Stuffed chicken in puffed pastry
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