Chicken Breast Wellington

Ingredients:
2 tablespoons butter
3 cloves garlic, minced, divided
1 package (10oz.) fresh spinach, rinsed
1/2 teaspoon salt
6 skinless boneless chicken breast halves
3/4 cup shredded Parmesan cheese
4 teaspoons dried basil
1 1/2 packages (17.3 oz each) frozen puff pastry sheets (3 sheets) thawed
1 egg white, beaten
1 jar (7 oz) roasted red peppers, drained
1/4 cup olive oil
1 tablespoon white balsamic vinegar


1. Preheat oven to 400 degrees. Melt butter in large skillet; add two cloves garlic and cook 30 seconds. Add spinach and salt; cook, covered, 2-3 minutes. Drain well.

2. Place Chicken breasts between sheets of plastic wrap; pound with meat mallet to about 8 inches in diameter. Combine Parmesan and basil; sprinkle 1 tablespoon of mixture over chicken breasts. Divide among breasts. Fold 2 sides of each breast over filling and roll up tightly. Coat rolls with remaining Parmesan mixture.

3. Spread pastry sheets on lightly floured board. Cut each sheet in half, to create six 10x5 inch sheets. Place one chicken roll near end of each sheet; fold pastry over ends and roll to enclose. Trim off any excess pastry. Press edges to seal. Place seam sides down on ungreased jelly-roll pan.

4. Brush rolls with egg white and sprinkle with sesame seeds. Make cuts on top of each roll to vent. Bake until golden brown, about 35 minutes.

5. Meanwhile puree the peppers, oil and vinegar and remaining garlic clove in blender; serve sauce with chicken.