3 cups water
4 boneless chicken brast halves, skinned
2 tbsps. curry powder (or to taste)
l l0-oz. package frozen chopped spinach, thawed & squeezed
l/2 cup sour cream
l/4 cup cream cheese, room temp.
2 tsps. mace, or to taste
2 8-oz. pkgs. crescent rolls
l cup grated Swiss cheese
3 egg yolks, beaten to blend
l stick chilled butter, cut into small pieces
l-l/2 tbsps. lemon juice
l/4 tsp. cayenne pepper
l/4 tsp. dry mustard
Preheat oven 350. Bring water to boil in heavy skillet. Reduce heat
to medium–low. Add chicken and curry & simmer until chicken is just
opaque, about 12 mins., turning occasionally. Drain, pat dry & cool.
Meanwhile, combine next 4 ingredients in med. bowl. Divide contents
of each crescent roll pkg. in half at center perforations. Press
together diagonal perforation of each dough square to seal. Sprinkle
l/4 cup Swiss cheese diagonaly over each dough square. Top each with
chicken breast. Spread chicken with l/3 cup spinach mixture. Fold
dough in half over chicken to form triangles, press edges to seal.
Place on ungreased l0xl5 baking sheet. Bake until golden brown,
about 20 mins. Meanwhile, whisk yolks, half of butter & lemon juice
in top of double boiler over simmering water until sauce begins to
thicken (3-4 mins.) Add remaining butter, cayenne & mustard and
whisk till thick. Place chicken on platter and pour sauce over.
Serves 4.
(In place of this sauce, Knorr’s hollandaise would be fine. Just
add cayenne & mustard to it)
When you want to double this recipe and make 8 bundles of chicken, don’t double the spinach mixture. This rcipe is enough for 8 chicken bundles. Actually it’s just as easy to make 8 as 4. Delicious!