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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Scrumptious chicken pockets Ingredients:
3 lbs chicken breasts, on the bone |
10 ounces pastry dough, sheet (argh, suppose to be 1 box pepperidge farm pastry sheets, don't know size) |
4 tablespoons chives, chopped |
10 ounces spinach |
1 cup grated gruyere cheese |
1/2 teaspoon nutmeg |
1 1/2 cups cream of mushroom soup |
salt and pepper |
4 tablespoons butter |
3 teaspoons lemon juice |
1/4 cup white wine |
1/2 teaspoon salt & pepper |
cornstarch |
chicken broth |
Directions:
1. Sauce:.
2. Mix together Sauce ingredients above, EXCEPT chicken broth and cornstarch.
3. Bake 3lbs chicken breasts, with bones, in the sauce at 425 for 30 minutes.
4. Separate sauce and save it aside.
5. Cube chicken (should have ~ 3 cups).
6. Turnovers:.
7. Roll out pastry sheets and cut into triangles.
8. Fill in center with chicken mixture.
9. Fold closed and pinch edges tightly.
10. Mix egg with some water.
11. Brush each pastry top with mixture of egg and water.
12. Bake 425 for about 18 minutes.
13. Sauce, part two:.
14. Add chicken broth to the sauce that the chicken was cooked inches.
15. Mix a bit of water with cornstarch and add to sauce to thicken as desired
16. Serve with sauce.
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