Boursin-stuffed Chicken Breast With Walnuts & Spinach Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: 6-ounce chicken breast,
Halves,
Salt and pepper,
10 large: Spinach leaves, blanched,
Shocked in cold water and,
Squeezed,
Dry,
4 ounce: Boursin cheese,
2 tbsp: 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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp