Ingredients:
8 boneless skinless chicken breast halves; I-teaspoon salt
1/2 teaspoon pepper
40 large spinach leaves
2 cartons (8 oz. each) spreadable chive & onion cream cheese; ‘h cup chopped walnuts, to asted
2 sheets frozen puff pastry, thawed
1 egg
1/2 teaspoon cold water. Cut lengthwise slit in each chicken breast, open so it lies flat. Cover with
Instructions:
plastic wrap and pound to 1/a” thickness. Remove wrap, sprinkle with sa. lt and pepper. In pan, bring 1″ of water to boil and add spinach. Cover and cook for 1-2 minutes or until wilted; drain. Place 5 leaves on each chicken breast; spoon 2 tablespoons of crieam cheese down the center of eachchicken breast; sprinkle with walnuts. Roll upchicken and tuck in ends. UnrolJ puff pastry; cut into 8 portions. Roll each one into an 8-in. x 7 in. rectangle. Combine egg and cold water, brush over edges of try. Place chicken at one short end; roll up, tucking in ends. Place on a greased cookie sheet. Bake at 350° for 25-30 minutes or until golden brown. Yield: 8 servings.
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