Cooking Tips & Hints
Week 16 Featured Recipe        
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(click for printable version of this recipe)
Submitted by Gary, Livingston, Texas, who says that this recipe may require a little more time in the kitchen but the results are well worth the effort.
• Large Skillet With Lid
• Cutting Board
• Baking Sheet
• Colander
• Small Food Processer (or Hand
  held Blender)
• Meat Mallet
• Basting Brush
• Tongs or Large Spoon
• Plastic Wrap

2 tbsp butter
2 cloves garlic, minced
1 pkg (10 oz) fresh spinach, washed
½ tsp salt
6 large, boneless chicken breast halves
¾ cup grated Parmesan cheese
4 tsp dried basil
1 ½ pkg (17 oz each) frozen puff pastry
  (3 sheets) (Note: to thaw the puff pastry,
  place in refrigerator for several hours
  before you need it so it has time to thaw
  evenly without becoming too warm)
1 egg white, beaten

Red Pepper Sauce
1 Jar (7 oz) Roasted Red Peppers
¼ Cup Olive Oil
1 Tbsp Balsamic Vinegar
1 Garlic Clove, Minced


1) Preheat oven to 400 degrees. Melt the butter in a large skillet
over medium heat. Add the garlic and cook 30 seconds. Add the spinach
and salt; cook, covered for 2 to 3 minutes. Drain well.

2) Place the chicken breasts between sheets of plastic wrap and pound
with a meat mallet to about 8 inches in diameter. Combine the Parmesan
and basil; sprinkle 1 tbsp of the mixture over the chicken breasts.
Divide the spinach mixture into 6 portions and spread a portion on top of
each breast. Fold 2 sides of each breast over the filling and roll up
tightly. Coat the rolls with the remaining Parmesan mixture. Set aside.

3) Place the pastry sheets on a lightly floured board. Cut each
sheet in half to create six, 10X5-inch sheets. Place 1 chicken roll near
the end of one sheet; fold the pastry over the ends and roll to enclose.
Trim off any excess pastry; press the edges to seal. Place seam side down
on an ungreased pan with a lip. Repeat with the remaining chicken and
puff pastry.

4) Brush the rolls with the egg white. Make 2 or 3 cuts on the top
of each roll to vent. Bake for about 35 minutes, until the pastry is
golden brown and chicken is cooked through. (use a knife to make a small
cut on the bottom of one roll, through the pastry and into the chicken to
check, or use a meat thermometer)

The Sauce:
Drain the roasted red peppers. With a blender or food processor, puree the peppers with the olive oil, vinegar and garlic. For a professional presentation, spoon the sauce onto a plate and top with a chicken roll.

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This page last updated at 20:23:13 GMT on September 08, 2022.