Recipe: Herbed-Cheese Stuffed Chicken Breast with Walnuts and Spinach
Main Dishes - Chicken, PoultryADVERTISEMENT
HERBED-CHEESE STUFFED CHICKEN BREAST WITH WALNUTS AND SPINACH
Source: adapted from a recipe by Emeril
2 (6-ounce) chicken breast halves
Salt and pepper
10 large spinach leaves, blanched, shocked in cold water and squeezed dry
4 ounces herbed cheese
2 tablespoons walnuts, toasted and chopped
1 sheet puff pastry, divided
1 egg, beaten with 1 teaspoon water, for eggwash
Fortified chicken stock, for sauce
Chopped parsley 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.
Source: adapted from a recipe by Emeril
2 (6-ounce) chicken breast halves
Salt and pepper
10 large spinach leaves, blanched, shocked in cold water and squeezed dry
4 ounces herbed cheese
2 tablespoons walnuts, toasted and chopped
1 sheet puff pastry, divided
1 egg, beaten with 1 teaspoon water, for eggwash
Fortified chicken stock, for sauce
Chopped parsley 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.
MsgID: 3114491
Shared by: Gladys/PR
In reply to: Recipe: Stuffed Stuff (36)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Stuffed Stuff (36)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (38)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Chicken Noodle Dandy (using condensed cream of chicken soup, freeze ahead)
- Vegetable Stuffed Turkey Meatloaf
- Provencale Garlic Chicken and Potatoes (with carrots and artichokes) (crock pot)
- Chicken Souvlaki with Grilled Pita Bread (Greek)
- Charlie Trotter's Macadamia-Crusted Chicken Breasts with Lemongrass-Coconut Emulsion
- Pepperidge Farm Crispy Barbecue Chicken (using stuffing mix)
- Saucy Saigon Chicken Salad
- Macaroni Grill Chicken Cannelloni (repost)
- Chicken Morocco (using chicken thighs, bulgur and stewed tomatoes)
- Super-Fast Roast Turkey and Stuffing (Tyler Florence)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!