Boursin-Stuffed Chicken Breast With Walnuts And Spinach
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Boursin-Stuffed Chicken Breast With Walnuts And Spinach
  Chicken    Walnuts    Spinach  
Last updated 6/12/2012 1:09:54 AM. Recipe ID 36982. Report a problem with this recipe.
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      Title: Boursin-stuffed chicken breast with walnuts and spinach
 Categories: New, Text, Import
      Yield: 1 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 serving 




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Recipe ID 36982 (Apr 03, 2005)

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