PUFFED CHICKEN & SPINACH ROLL-UPS

 

  • Cooking Time: 20 to 25
  • Servings: 6 to 8
  • Preparation Time:

Ingredients

  • 3 boneless, skinless split chicken breasts (or about 3 cups cut up, cooked chicken)
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 tablespoons dry white wine
  • 2 cups fresh spinach, coarsely chopped
  • 2 cups (8 ounces) shredded Muenster cheese
  • 1 egg, beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1 tablespoon water
  • 1 package (17.3 ounces) frozen puff pastry sheets (2 sheets), thawed according to package directions (about 30 to 40 minutes)
  • 2 tablespoons dry bread crumbs

Directions

  • Place chicken in saucepan in single layer.
  • Add water to cover by 1/2-inch.
  • Bring to a boil, reduce heat, cover, and poach 12 to 15 minutes or until chicken is no longer pink inside.
  • Drain and set aside to cool.
  • When cool, cut into small pieces, 1/2-inch or smaller, or shred. Set aside.
  • Place oil in large skillet and heat.
  • Add onion and sauté until transparent.
  • Add wine then spinach and sauté until spinach wilts, about 3 minutes.
  • Remove from heat and add chicken, cheese, beaten egg, salt and pepper. Stir until well combined. Set aside.
  • Preheat oven to 400ºF.
  • Lightly grease baking sheet or spray with cooking spray.
  • Beat egg with 1 tablespoon water.
  • Place one of the two thawed puff pastry sheets on a lightly floured surface.
  • Unfold pastry and roll out slightly with rolling pin, about 1 to 2 inches in each direction.
  • Place half of chicken mixture lengthwise in a log formation in center of pastry, leaving at least 1/2 inch of pastry on each end.
  • Brush edges of pastry with egg mixture.
  • Fold each side of pastry over chicken mixture to enclose and press edges to seal.
  • Place seam-side down on prepared baking sheet. Repeat with second pastry sheet and remaining chicken filling.
  • Brush both pastry rolls with egg mixture.
  • Bake in preheated oven 20 to 25 minutes until golden brown.
  • To serve, cut into desired size and serve hot.
  • (16 appetizer servings, 6 to 8 luncheon or dinner servings)

Notes

Categories: Appetizer  Dinner  Lunch  Oven  Sandwich 
© 2006-2014 BakeSpace, Inc. All Rights Reserved