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Name: Boursin-Stuffed Chicken Breast with Walnuts and Spinach
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 10 lg Spinach leaves blanched; 2 6-ounce chicken breasts; 4 oz Boursin cheese; Chopped parsley; Salt and pepper; 2 tb Walnuts toasted and; 1 Sheet puff pastry divided; 1 Egg beaten, with; 1 tsp Fortified chicken stock

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INGREDIENTS

10 lg Spinach leaves ; blanched
2 6-ounce chicken breasts
4 oz Boursin cheese
Chopped parsley
Salt and pepper
2 tb Walnuts ; toasted and
1 Sheet puff pastry ; divided
1 Egg ; beaten, with
1 tsp Fortified chicken stock

Servings

INSTRUCTIONS

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

NOTES

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Boursin-Stuffed Chicken Breast with Walnuts and Spinach

10 lg Spinach leaves blanched
2 6-ounce chicken breasts
4 oz Boursin cheese
 Chopped parsley
 Salt and pepper
2 tb Walnuts toasted and
1 Sheet puff pastry divided
1 Egg beaten, with
1 tsp Fortified chicken stock

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 <rowaan@ix.netcom.com>

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Nutrition

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Serving Size: 1 Serving (669g)
Recipe Makes: 1

Calories: 1045
Calories from Fat: 586 (56%)

Amt Per Serving		% DV

	Total Fat 65.1g	87 %
	Saturated Fat 16.3g	81 %
	Monounsaturated Fat 26.9g
	Polyunsanturated Fat 16.8g
Cholesterol 426.7mg		131 %
Sodium 647.5mg		22 %
Potassium 1464.4mg		39 %
Total Carbohydrate 28.7g		8 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 24.8g
Protein 85.2g		122 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1045

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