Shelly's Recipe

SPINACH STUFFED CHICKEN IN PUFF PASTRY

Category: Chicken

Chicken
4 skinned and boned chicken breasts halves
Salt and pepper, to taste
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
3/4 cup shredded Gruyere or Swiss cheese
1/2 cup finely chopped prosciutto
1/4 tsp salt
1/8 tsp pepper
Dash of ground nutmeg
1 (17 1/4 oz) pkg frozen puff pastry sheets, thawed
1 large egg, lightly beaten
1 tsp water
1 (0.9 oz) pkg bearnaise suace mix

Place chicken between two sheet of heavy duty plastic wrap; flatten to 1/8 inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper, and set aside.

Combine spinach and next 5 ingredients; shape into 4 balls, placing 1 in center of each chicken breast. Fold chicken over spinach.

Roll each sheet of puff pastry into a 12 inch square. Cut a 1 inch strip from each side of sheet, setting aside for garnish. Cut each sheet in half, making 4 (5 1/2 x 6 inch) rectangles.

Place stuffed chicken breasts in center of pastry rectangles; fold sides over chicken. Combine egg and water, and brush on pastry seams, pinching to seal. Place seam side down on a lightly greased jelly roll pan.

Cut decorative stems and leaves or desired shapes from reserved pastry strips. Brush back of cutouts with egg mixture and arrange on chicken bundles. Chill bundles with remaining egg mixture for 1 hour. Brush bundles with egg mixture, and bake at 400 for 20 to 25 minutes or until golden.

Prepare bearnaise sauce according to pkg directions. Spoon 2 tbsp sauce in each of 4 plated; top with chicken bundles. Serve. Serves 4