July 11, 2010

CURRIED CHICKEN BREASTS WELLINGTON WITH MUSTARD SAUCE



Printed from COOKS.COM


□   3 c. water
□   4 boneless chicken breast halves, skinned
□   2 tbsp. curry powder
□   1 (10 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
□   1/2 c. sour cream
□   1/4 c. cream cheese (room temperature)
□   2 tsp. mace
□   2 (8 oz.) pkgs. crescent rolls
□   1 c. grated Swiss cheese
□   3 egg yolks, beaten to blend
□   1/2 c. (1 stick) well-chilled butter, cut in sm. pieces
□   1 1/2 tbsp. fresh lemon juice
□   1/4 tsp. cayenne pepper
□   1/4 tsp. dry mustard



Preheat oven to 350 degrees. Bring water to boil in heavy large skillet. Reduce heat to medium low. Add chicken and curry and simmer until chicken is just opaque, about 12 minutes, turning occasionally. Drain; pat dry. Cool.Meanwhile, combine next 4 ingredients in medium bowl. Divide contents of each crescent roll package in half at center perforations. Press together diagonal perforation of each dough square to seal. Sprinkle 1/4 cup Swiss cheese diagonally over each dough square. Top each with chicken breast. Spread chicken with 1/3 cup spinach mixture. Fold dough in half over chicken to form triangles; press edges to seal. Place on ungreased 10 x 15 inch baking sheet. Bake until golden brown, about 20 minutes.
Meanwhile, whisk yolks, half of butter and lemon juice in top of double boiler over simmering water until sauce begins to thicken, 3-4 minutes. Add remaining butter, cayenne and mustard and whisk until thickened. Place chicken pastries on serving platter. Pour sauce over.

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