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🍽️ Crispy Chicken Breast with Spinach Filling in Puff Pastry

948 kcal · 30 min · 4 servings

Ingredients

• 150 g spinach
• 450 g puff pastry (frozen, 10 slices 1 pack)
• 400 g chicken breast fillet (4 pieces)
• 250 g coarse sausage meat
• 1 egg (size M)
• salt
• freshly ground pepper
• flour for working
• 1 egg yolk
• 1 tbsp milk
• 300 ml poultry stock (from jar)
• 1 sachet saffron
• 100 ml whipping cream
• 1 tsp light sauce thickener
• ground anise
• cayenne pepper
• chervil (for garnish)

Instructions

1. 1. Place the puff pastry sheets side by side to thaw slowly.
2. 2. Wash the spinach thoroughly and remove any bad spots.
3. 3. Put the spinach in a small amount of boiling salted water until it wilts.
4. 4. Remove the spinach, drain it, and shock it with cold water.
5. 5. Let the spinach drain well and then squeeze it dry.
6. 6. Chop the dry spinach finely.
7. 7. Mix the chopped spinach with the sausage meat and the egg to form a smooth paste.
8. 8. Season the mixture with salt and pepper and set it aside to cool.
9. 9. Place two of the remaining dough sheets on top of each other.
10. 10. Roll out four rectangles, each measuring 25 x 20 cm.
11. 11. Spread half of the spinach mixture in the center of the dough rectangles.
12. 12. Season the chicken breast fillets with salt.
13. 13. Place the fillets on the spinach.
14. 14. Spread the remaining spinach mixture over the fillets.
15. 15. Brush the dough edges thinly with water.
16. 16. Fold the dough over the filling.
17. 17. Press the edges firmly to seal them.
18. 18. Place the pastry parcels with the seam side down on a baking tray lined with baking paper.
19. 19. Brush the parcels with the remaining beaten egg yolk.
20. 20. Bake them in a preheated oven at 200 degrees Celsius for 30 to 35 minutes.

Nutrition per serving

• kcal: 948
• Protein: 45 g · Fett/Fat: 68 g · Carbs: 41 g