Ingredients Jump to Instructions ↓

  1. 8 boneless skinless chicken breast halves (about 6 ounces each )

  2. 1 teaspoon salt

  3. 1/2 teaspoon pepper

  4. 40 large spinach leaves

  5. 2 cartons (8 ounces each ) spreadable chive and onion cream cheese

  6. 1/2 cup chopped walnuts, toasted

  7. 2 sheets frozen puff pastry, thawed

  8. 1 egg

  9. 1/2 teaspoon cold water

Instructions Jump to Ingredients ↑

  1. Cut a lengthwise slit in each chicken breast to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound to flatten to 1/8-in. thickness. Remove plastic wrap. Sprinkle salt and pepper over chicken. In a small saucepan, bring 1 in. of water to a boil; add spinach. Cover and cook for 1-2 minutes or until wilted; drain. Place five spinach leaves on each chicken breast. Spoon 2 tablespoons of cream cheese down the center of each chicken breast; sprinkle with walnuts. Roll up chicken and tuck in ends. Unroll puff pastry; cut into eight portions. Roll each into an 8-in. x 7-in. rectangle. Combine egg and cold water; brush over edges of pastry. Place chicken at one short end; roll up tightly, tucking in ends. Place on a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Yield: 8 servings.


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