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Ingredientes
- 2 tbsp. butter, melted
- 1/4 teaspoon salt
- 1 1/2 tbsp. lemon juice
- 6 chicken breasts, halved
- Dash of pepper
- 1/8 c. Vermouth
Direcciones
- Put the chicken breasts, bone side down, in a shallow baking dish. Combine above ingredients and pour over the breasts. Bake at 425 degrees for 25 min. Remove and let the chicken cold in the sauce. Dice in chicken meat (should make 1 1/2 c.) and put in a mixing bowl. Add in 1/2 package frzn minced spinach, thawed and squeezed dry. Dash of nutmeg 1/2 c. salt 3/4 c. cream of mushroom soup
- Add in the above ingredients to the chicken and spinach, mixing thoroughly. Thaw 12 Pepperidge Farms patty shells (or possibly use regular pie dough). Roll each on a very lightly floured board into a 5 inch circle. On the lower half of the circle spread 2 Tbsp. (heaping) of the chicken mix. Fold over the top half and seal with the tines of the fork. Brush each with a mix of 1 egg, beaten with 1 tsp. water. Bake at 425 degrees for 15 min or possibly till golden brown and puffy. Each turnover may be served with a spoonful of lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 274 | |
| Calories from Fat 150 | 55% |
| Total Fat 16.72g | 21% |
| Saturated Fat 6.13g | 25% |
| Trans Fat 0.17g | |
| Cholesterol 99mg | 33% |
| Sodium 212mg | 9% |
| Potassium 312mg | 9% |
| Total Carbs 0.34g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.09g | 0% |
| Protein 29.08g | 47% |
