Spinach and Artichoke Chicken Wellingtons

 Prep Time:  25 minutes    Cook Time:  40 minutes    Total Time:  1 hour 5 minutes    Serves: 4

4  (5 to 6 oz) boneless, skinless, chicken breasts

1 tsp salt

1/4 tsp black pepper

1 Tbsp Italian seasoning

olive oil

3 Tbsp butter , softened

3 oz cream cheese, softened

1/4 cup grated Parmesan cheese

3/4 cup grated Monterey Jack cheese

1 cup frozen chopped spinach, thawed (about 10 oz)

3/4 cup chopped artichokes hearts

1/2 tsp garlic powder

1 sheet puff pastry, defrosted

1 egg, beaten

1.  Season the chicken breasts with salt, pepper and Italian seasoning.  Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather that oblong and secure with a toothpick.  Preheat a skillet over medium-high heat.  Add the olive oil and brown the chicken breasts on both sides.  Remove the toothpicks and set the chicken breasts aside to cool.

2.  Preheat oven to 425 degrees.

3.  Squeeze the liquid out of the defrosted frozen spinach.  Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder.  Season with salt and pepper.

4.  Roll out puff pastry to a 12 inch by 12 inch square.  Cut the pastry into 4 equal 6 inch squares.  Spread a quarter of the spinach mixture in the center of each square of puff pastry.  Place a chicken breast on top of each pile of spinach.  Fold the puff pastry up around the chicken, pinching the seams shut.  You may have to gently stretch the dough to cover the chicken breast.  Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash.  Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165 degrees.

Notes:  To dress up the chicken Wellingtons, cut leaves or strips out of additional puff pastry to make decorative pattern on top.  Brush with egg wash before baking.

Recipe:  Blue Jean Chef