About this recipe:
This is a classic recipe that easily impresses a fancy dinner setting. I altered it a little bit to make it fit to the candida diet. Pairs well with sage butter and steamed green veggies.
Ingredients:
• 2 skinned and boned chicken breast havles
• 1/2 t. salt
• 1/2 t. pepper
• three large handfuls of fresh spinach, thoroughly washed and chopped
• 1/8 c. raw pine nuts
• 4 cloves of garlic, minced
• a dash of nutmeg
• 1 sheet of gluten free puff pastry, thawed
• 1 small egg, lightly beaten
• 1 t. water
• ghee for sautéing
1. Place each chicken breast between two layers of heavy duty plastic wrap. Flatten with a meat mallet (flat size). Sprinkle each side with pepper & salt, set aside.
2. Melt some ghee in a non stick skillet and sauté the spinach. Add minced garlic, pine nuts and nutmeg. When done, remove from heat and cool.
3. Divide spinach mixture in two, place in the center of each chicken breast. Fold chicken over spinach (make a roll).
4. Roll the sheet of puff pastry out and cut into two pieces to where the chicken will fit.
5. Place chicken in the center of dough and fold sides together, making it into a package.
6. Combine egg and water, brush on the seams, pinch the seams to seal.
7. If you want, you can cut out decorative shapes out of left over pastry dough. Stick these on top of the chicken bundles.
8. Brush the remaining egg mixture on the bundles, chill for one hour, bake on parchment lined cookie sheet at 350F for about 20 to 25 minutes. Check regularly to make sure they don't burn.
Serve immediately.
Serves two.
