Boursin-stuffed chicken breast with walnuts & spinach
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Boursin-stuffed chicken breast with walnuts & spinach
  Chicken    Walnuts    Spinach    Cajun  
Last updated 6/12/2012 12:58:17 AM. Recipe ID 21025. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Boursin-stuffed chicken breast with walnuts & spinach
 Categories: E., Cajun
      Yield: 4 Servings
 
      2    6-ounce chicken breast
           Halves
           Salt and pepper
     10 lg Spinach leaves, blanched,
           Shocked in cold water and
           Squeezed
           Dry
      4 oz Boursin 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
 
  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
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 21025 (Apr 03, 2005)

[an error occurred while processing this directive]