Chicken: Chicken Breast Wellington

By Golfwidow7

Ingredients

• 2 tablespoons butter
• 3 cloves minced garlic
• 1 pkg. (10 oz) fresh spinach, rinsed
• 1/2 tsp. salt
• 6 boneless skinless chicken breasts,halved
• 3/4 cup shredded Parmesan cheese
• 4 tsp. dried basil
• 1 1/2 packages puff pastry (6 sheets)(thawed for about 20 minutes)
• 1 egg white, beaten
• 3 Tbsp. sesame seeds
• 1 jar (7 ozs) roasted red peppers, drained
• 1/4 cup olive oil
• 1 Tbsp/ white balsamic vinegar

Preparation

Step 1

Preheat oven to 400*. Melt butter in large skillet; add 2 cloves garlic and cook 30 seconds. Add spinach and salt; cook, covered, 2-3 miutes. Drain well

Place chicken breasts between sheets ofplastic wrap; pound with meat mallet to about 8 inches in diameter. Combine Parmesan and basil; sprinkle 1 Tbsp. of mixture over chicken breasts. Divide spinach among breasts. Fold 2 sides of each breast over filling and roll up tightly. Coat rolls with rmaining Parmesan mixture.

Spread pastry sheets on lightly floured board. Cut each sheet in half, to create 6 10x3inch sheets. Place 1 chicken roll near end of each sheet; fold pastry over ends and roll to enclose. Trim off any excess pastry; press edges to seal. Place seam sides down on ungreased jelly-roll pan.

Brush rolls with egg white and sprinkle with sesame seeds. Make cuts on top of each roll to vent. Bake until golden brown, about 35 minutes.

Meanwhile. puree peppers, oil, vinegar and remaining garlic clove in blender; serve sauce with chicken