The Squire Tarbox Inn & Restaurant

Wiscasset, Maine

Specialty Recipe

Chicken Chevre Patisserie

Ingredients

4 boneless and skinless chicken breasts

Four 1.5-ounce puff pastry dough, 5-inch square

4 Tablespoons chevre (goat cheese), garlic and chive

Egg wash

Rinse and pat dry chicken breasts. Pound breasts to about 1/4 inch thick. Stuff chicken by placing one to two Tablespoons of chevre in the center and folding chicken around cheese. Place chicken diagonally in center of thawed pastry and pinch seams together, sealing with melted butter or egg wash.

Turn over and place on greased baking rack inside a sheet pan. Garnish the top of each chicken with extra puff pastry design, affixing with a dot of egg wash. Brush with beaten egg wash or melted butter.

Bake at 425 degrees for 25 minutes, checking every 5 minutes, or until golden brown. Let stand for 10 minutes before serving.

Serves: 4

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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