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2 packages Gefen Puff Pastry Squares
5 chicken cutlets, cut into 2-inch squares
1 cup Italian dressing
1 egg, beaten
2 tablespoons olive oil
4 shallots, thinly sliced
3/4 pound baby bella mushrooms, sliced horizontally and vertically
2 tablespoons wine
1 tablespoon Gefen Flavored Bread Crumbs
4 potatoes
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Gefen Olive Oil
1 medium onion, diced
1 cup frozen chopped spinach, drained
2 tablespoons margarine
1/4 cup non-dairy coffee creamer
1 egg
Marinate chicken pieces in Italian dressing for two to four hours.
Heat oil in a saucepan. Add shallots and mushrooms and sautee till translucent. Add wine.
When the mixture begins to boil, add crumbs and remove from fire.
Cook potatoes till soft. Drain and mash. Add salt and pepper. Set aside.
Sauté onion in olive oil until soft. Add drained chopped spinach and stir.
Add onions and spinach to potato mixture, followed by margarine, coffee creamer, and egg. Mix well.
Preheat oven to 350 degrees Fahrenheit.
Place one puff pastry square on a flat surface. Place one tablespoon of mushroom mixture in the center. Top with chicken pieces and mashed potato mixture.
Close by pulling opposite ends of square together to form an envelope. Brush with egg and repeat until all the squares are filled.
Bake for 45 minutes or until golden.
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