Spinach Stuffed Chicken Breasts

The stuffing is similar in taste to the spinach dip used with hollowed out loaves of bread. The Ravinia recipe calls for skin-on chicken breasts and placing the spinach stuffing under the skin of the breast. Since it is very difficult to get such perfect chicken breasts at the market, I use the puff pastry shell to keep it all together. Very tasty, and appearance and aroma are up to the level of a suitable dinner party item.

ingredients

10 oz thawed, chopped and drained frozen spinach
4 oz canned, finely chopped and drained water chestnuts
8 oz cream cheese
3/4 cup sour cream
1 packet (1.4 oz) Knorr Dry Vegetable Soup Mix
4 boneless skin-on chicken breasts
2-3 Tbsp olive oil
1 package Pepperidge Farm puff pastry sheets
Softened or melted butter

directions

1
Preheat oven to 350.
2
Combine first 5 ingredients and mix well.
3
Very lightly brown chicken breasts in a skillet in the olive oil.
4
Roll out sheets of puff pastry dough so as to be sufficient to wrap a chicken breast. Place a chicken breast on the center of the pastry and cover with about 1/4 of the spinach stuffing. Wrap the dough around the breast to make a package, using a little water to stick the edges of the pastry together. Brush the top with butter and place in a buttered baking dish.
5
Bake in the oven covered for 30 minutes. Uncover and bake another 30 minutes.