Wrapped in Goodness

I love the blogoverse. I love seeing a recipe on a blog and becoming completely inspired. I love then taking that recipe and butchering it to bits to make it mine. As soon as I saw this recipe, I knew I had to make it. The only problem? I don't like salmon. Or any seafood. So I decided on my first modification - I'd make it with chicken.

And then we ran into problem number 2. Lack of other ingredients. See I'm very tired lately. So tired that the virtual kitchen pantry I keep in my head appears to be a bit off. I thought I had phyllo dough. I knew I had goat cheese, but for some reason I believed I had quite a bit more than the few sad crumbles that were left. And I was too tired to run to the store.

So now I had to ditch the virtual head pantry and go fishing in the actual pantry. I discovered that the reason I thought I had phyllo dough was because I had puff pastry dough in the freezer. Eh, close enough, right? And since I didn't have enough goat cheese I needed something else in the packet with the chicken. So I went with spinach - yum spinach! My favorite veggie.

So I started out with phyllo wrapped salmon with goat cheese and created chicken and spinach in puff pastry.

Chicken with Spinach in Puff Pastry

1/2 pkg of baby spinach
1 egg
1 sheet puff pastry, thawed
2 chicken breast halves

1) Heat tablespoon oil in large skillet. Add spinach and tablespoon of water. Cover and steam spinach for 2 minutes. Season with salt and pepper.
2) Roll pastry dough out into 14 inch square and cut in half.
3) Spoon spinach into center of each half, and top with chicken, season with salt and pepper.
4) Beat egg with tablespoon water and brush edges of pastry dough. Fold each corner to center on top of chicken and seal edges. Place seam side down on baking sheet. Brush with egg.
5) Refrigerate for 1 hour. Heat oven to 400. Bake 30 minutes.