Flying a Ranch Fowl Thing
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
boneless |
|
| 1 | bunch |
spinach
fresh, finely chopped |
|
| 8 | ounces |
cream cheese
|
|
| 1 | tablespoon |
black pepper
cracked |
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | tablespoon |
basil
|
|
| ½ | cup |
butter
melted |
|
| 1 | x |
puff pastry
or phyllo sheets |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
boneless |
|
| 1 | bunch |
spinach
fresh, finely chopped |
|
| 231.2 | ml/g |
cream cheese
|
|
| 15 | ml |
black pepper
cracked |
|
| 5 | ml |
garlic
minced |
|
| 15 | ml |
basil
|
|
| 118 | ml |
butter
melted |
|
| 1 | x |
puff pastry
or phyllo sheets |
*
|
Directions
Pound chicken breasts to flatten.
Combine spinach, cream cheese, pepper, garlic and basil in large bowl.
Divide spinach mixture equally among chicken breasts.
Fold chicken in half over spinach mixture and drizzle with melted butter.
Wrap the chicken with puff pastry or phyllo sheets and brush with more melted butter.
Bake at 350℉ (180℃) for approximately 20 minutes, or until pastry is golden brown.
