Stuffed Chicken Rolls ****1/2 5/97

Categories:
dinners, poultry

10 oz frozen chopped spinach
1/2 teaspoon thyme
3/4 cup ricotta cheese
3 hard cooked eggs; chopped
Salt; to taste
2 chicken breasts,
1 puff pastry sheet; halved
1 teaspoon water
1 beaten egg --------------WINE SAUCE-----------
2 tablespoon butter
2 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cup cream
1/4 cup dry white wine
1/3 cup shredded swiss cheese

Cook and drain the spinach. Mix it with the thyme, eggs, and ricotta cheese. Add a little salt to taste. Pound out the chicken, season with salt and pepper. Spoon about 1/2 cup of the spinach mixture in the center of each. Roll up. Roll out each puff pastry sheet big enough to go around 1 chicken roll. Place chicken roll, seam side up , on the pastry. Fold up edges, wet fingers and seal. Place seam side down in a baking pan. Combine egg and 1 ts. water, brush over the rolls. Cover, refrigerate 2 to 24 hours. Sauce: Melt the butter in a saucepan, stir in the flour, salt and pepper. Gradually add the cream stirring constantly. Cook and stir until bubbly. Stir in the wine. Add the cheese and stir until melted. Bake the rolls in a 400 degree oven for 50 to 60 minutes. Cover after forty minutes. Serve the chicken rolls over rice. Pour sauce over top. 2/07 Made this with 2 chicken breasts and it made 4 servings. There was quite a bit of filling left over. The sauce with 3 TB butter and flour was way too thick. Had to add quite a bit more milk. Reduced recipe to show 2 TB butter and flour. The original recipe calles for using patty shells instead of sheets. Try this next time.

Yield: 4 servings