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Chicken and spinach in puff pastry
Prep time: 25 minutes
Cook time: 25 minutes
Fran Rider of Carmichael has used puff pastry sheets before but wanted to try puff pastry shells (Pepperidge Farms brand). She was hoping for filling recipes.
Puff pastry shells can be used for a main dish or as a dessert. I received this easy recipe from a friend many years ago. It makes an elegant dish to serve for lunch or a light dinner and is fancy enough for guests.
If you have filling recipes you'd like to share with Rider, please send them to the Mailbox.
2 tablespoons melted butter
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
2 tablespoons chicken broth
6 chicken breast halves
1 cup fresh spinach, coarsely chopped
1 can cream of mushroom soup
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
3/4 cup sliced, fresh mushrooms
1 package of Pepperidge Farms puff pastry patty shells (6 shells)
Combine melted butter, 1/4 teaspoon salt, lemon juice, chicken broth and dash of pepper in a bowl. Place chicken breasts in a shallow baking dish and pour lemon juice mixture over chicken. Bake at 425 degrees for 25 minutes.
Remove from oven and let chicken cool in sauce. Dice chicken and put in microwave safe bowl along with juice from baking dish. Add spinach, nutmeg, cream of mushroom soup, 1/2 teaspoon salt, Monterey Jack cheese and fresh mushrooms. Stir to combine. Microwave on 50 percent power until mixture is thoroughly heated through. While chicken mixture is being heated, prepare patty shells according to package directions. Fill each puff pastry patty shell with heated chicken mixture and serve.