Stuffed Chicken Rolls in Pastry
| Yield: | 1 Servings |
| Categories: |
| 8 | SKINLESS & BONELESS CHICKEN BREAST HALVES | |
| 2 | FROZEN; (10 OZ) CHOPPED SPINACH | |
| 1 | lb | FETA CHEESE |
| 1/2 | ts | SALT |
| 1 | ts | THYME |
| 1 | ts | GARLIC POWDER |
| 1 | pk | PUFF PASTRY; (FROZEN PATTY SHELLS, OR PUFF PASTRY SQUARES OR SHEETS WILL WORK) |
| 1 | EGG | |
| 1 | tb | WATER |
| 1 | SHEET PARCHMENT PAPER | |
| SAUCE | ||
| 2 | cn | (7 1/2 OZ) TOMATOES |
| 2/3 | c | CHICKEN BROTH |
| 2 | tb | CORN STARCH |
| 3 | ts | SUGAR |
| 2 | ts | WORCESTERSHIRE SAUCE |
| 1 | ts | THYME |
| 1/2 | c | DRY WHITE WINE |
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