Chicken Breast stuffed with crab imperial wrapped in puff pastry and baked till golden brown. Served with a light lemon horseradish cream. Perfect for your next date night!
Trim chicken breasts and pound thin (chicken should almost double in size)
Cook spinach in a little water until completely wilted. Squeeze out all the water from the cooked spinach.
Place stuffed chicken seam side down in a casserole dish, adding a little chicken stock, or water in the bottom to keep the chicken moist, cover with foil and bake in a 350-degree oven for 20 minutes.
While the chicken is cooling prepare your puff pastry dough, by rolling it out so that's it's a little thinner and larger (you want to have 4 eight inch squares)
Before baking, brush dough with a lightly beaten egg, place in 350-degree oven and bake for 20 minutes or until the pastry dough has a nice golden brown color.
Melt butter in small pan, then add in the flour, allow the roux to cook for 5 minutes on low, do not let it darken or burn.
Add in warm chicken stock and mix well
Add in horseradish, lemon juice and black pepper, taste and adjust according to your tastes, using more horseradish if you like.
*Do not overlap the pastry dough on the bottom, trim it so there is an even layer of dough, or it will not cook entirely and you will have raw dough on the bottom when you serve the chicken.