I have found that just twisting the open corners of the pastry on top of the chicken into a pouch or bag looking bundle is much easier and looks just as impressive.


  • 4 Skinned and boned chicken breasts halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (10 oz.) package frozen spinach, thawed and drained
  • 3/4 cup (3 oz.) shredded Gruyere or Swiss cheese
  • 1/2 cup finely chopped prosciutto
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash of ground nutmeg
  • 1 (17 1/4 oz.) package frozen puff pastry sheets, thawed
  • 1 large egg, lightly beaten
  • 1 teaspoon water
  • 1 (0.9 oz.) package bearnaise suace mix


Place chicken between two sheet of heavy duty plastic wrap; flatten to 1/8 inch thickness using a meat mallet or rolling pin. Sprinkle chicken with 1/2 teaspoon each of salt and pepper, and set aside.

Combine spinach and next 5 ingredients; shape into 4 balls, placing 1 in center of each chicken breast. Fold chicken over spinach.

Roll each sheet of puff pastry into a 12 inch square. Cut a 1 inch strip from each side of sheet, setting aside for garnish. Cut each sheet in half, making 4 (5 1/2 x 6 inch) rectangles.

Place stuffed chicken breasts in center of pastry rectangles; fold sides over chicken. Combine egg and water, and brush on pastry seams, pinching to seal. Place seam side down on a lightly greased 15 x 10 x 1 inch jelly roll pan.

Cut decorative stems and leaves or desired shapes from reserved pastry strips. Brush back of cutouts with egg mixture and arrange on chicken bundles. Chill bundles with remaing egg mixture for 1 hour. Brush bundles with egg mixture, and bake at 400 for 20 to 25 minutes or until golden.

Prepare bearnaise sauce according to package directions. Spoon 2 tablespoons sauce in each of 4 plated; top with chicken bundles. Serve immediately!

Fat, Fat, Fat!!!

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Submitted 6/13/05.
Source: Southern Living
Submitted By: Beth Braun
Spinach Stuffed Chicken In Puff Pastry