Puff Pastry Chicken Bundles |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Inside these golden puff pastry packages , chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion. -Brad Moritz, Limerick, Pennsylvania Ingredients:
8 boneless skinless chicken breast halves (about 6 ounces each) |
1 teaspoon salt |
1/2 teaspoon pepper |
40 large spinach leaves |
2 cartons (8 ounces each) spreadable chive and onion cream cheese |
1/2 cup chopped walnuts, toasted |
2 sheets frozen puff pastry, thawed |
1 egg |
1/2 teaspoon cold water |
Directions:
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.
2. 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.
3. 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.
4. Place on a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 350° for 25-30 minutes or until meat is no longer pink. Yield: 8 servings.
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