Mediterranean Chicken with Puff Pastry
  • 4 Boneless Skinless Chicken Breasts
  • 2 Tablespoons Crushed Garlic
  • 1 Egg
  • ¾ cup Great Lakes Sun Dried Tomatoes, diced
  • 4 cups Fresh Spinach
  • 8 Tablespoons Basil Pesto
  • ½ cup Feta Cheese crumbles
  • 1 cup Mozzarella Cheese, shredded
  • 1 17.3 ounce pkg Frozen Puff Pastry, thawed
  1. Trim and wash the chicken breasts and place in a zip lock bag. Stir together the egg and the garlic and add to the bag. Refrigerate for 2-4 hours. Preheat oven to 375 degrees F. Divide the sun dried tomatoes, feta and mozzarella cheese into 4 piles. (One for each chicken breast.) Unfold a pastry sheet on a lightly floured surface. Cut in half down the middle. Place ½ cup spinach in the center of each sheet. Place a chicken breast on top of spinach. Spread 2 Tablespoons of pesto on each chicken breast. Place one pile of tomatoes and cheeses on top of the pesto. Top with ½ cup spinach. Fold pastry sheet around chicken using fingers to seal pastry seam. Place chicken seam side down on a baking sheet. Repeat for the remaining chicken breasts and pastry. Bake for 40 minutes.
Recipe by Great Lakes International Trading, Inc. at