Stuffed Chicken in Puff Pastry
by kazhmere
A family Favorite for many years. Chicken stuffed with proscuttio, spinach and cheese, wrapped in a puff pastry.
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INGREDIENTS
- 4 ea boneless skinless chicken breasts
- 1 package Frozen chopped spinach
- enough Prosciutto
- 1 package Pepperidge Farm puff pastry sheets
- enough Mozzarella
- Swiss
- 1 ea Egg
- to taste Salt and pepper
INSTRUCTIONS
Hammer out chicken breasts until of equal thickness, (??- ??).
Lightly rub S/P on both sides of each breast, set aside.
Combine spinach, proscuttio (ham), and cheeses according to preference. (Mine?s usually heavier on the spinach and cheese.) Salt and pepper to taste.
Flour countertop and roll out puff pastry sheet (thawed just enough to be pliable). Cut 1 sheet into 2 rectangles. (1 box is 2 sheets = 4 pockets)
In the center of each rectangle, fold chicken around as much stuffing as you can fit. Wrap puff pastry (gift-wrap-style) around chicken and place, seam side down, onto a greased cookie sheet. (Optional: extra puff pastry can be used to design tops of pockets.)
Beat an egg and paint over outside of pockets. (If having difficulty getting any seams to stick, egg will also act as glue on pastry.)
Bake at 400? for 20-25 min or until outside is golden brown and chicken temp is atleast 165?.
Top with Bernaise sauce and serve.
Depending on size of breasts, one pocket may be able to serve 2. These freeze very easily and, if frozen, should be cooked at 425? for appx 25 min. or until above conditions are met.
Labels for frozen pockets:
Stuffed Chicken in Puff Pastry
(Stuffed with spinach, proscuttio, Mozzarella and Swiss cheese).
Heating Instructions:
1) Preheat oven to 425?.
2) Brush outside of pocket with egg,
(optional; helps obtain a pretty golden brown color.)
3) Heat pocket appx. 25 min or until outside of pocket
is golden brown and chicken reaches 165?.
NOTES
One of Wendy and my big favorites from college. Usually, we topped with a bernaise sause and served alongside zucchini/spinach or asparagus.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (339g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 377 | ||
| Calories from Fat: 93 (25%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.3g | 14 % | |
| Saturated Fat 4.9g | 25 % | |
| Monounsaturated Fat 2.7g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 203mg | 62 % | |
| Sodium 262.2mg | 9 % | |
| Potassium 878.6mg | 23 % | |
| Total Carbohydrate 4.2g | 1 % | |
| Dietary Fiber 2.1g | 8 % | |
| Sugars, other 2.2g | ||
| Protein 64.2g | 92 % | |
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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: 377
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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