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
Recipe By :ESSENCE OF EMERIL SHOW #EE091

Posted to MC-Recipe Digest V1 #282

Date: Wed, 06 Nov 1996 21:59:59 -0500

From: Rowaan