– Skinless chicken breasts – Crabmeat – Baby spinach – Red peppers (optional) – Mayonnaise – Egg – Sugar – Old bay – Puff pastry dough (defrosted)
Trim chicken breasts and pound thin. Cover the chicken breasts with plastic wrap before pounding them. It keeps bits of chicken from flying around the room and makes the process easier.
When pounding out chicken breasts, use the flat part of any meat hammer, not the ridged sides, the other side is reserved for beef or pork, meats that can use some help in tenderizing.
Cook spinach in a little water until completely wilted. Squeeze out all the water from the cooked spinach.