Cooking Demo Sept 13, 2014 Recipe Two

Chicken Breasts in Pie Crust with Chopped Pecan Topping

3 large Chicken breasts

Sun-dried tomato halves

Stonewall Kitchens Black Olive Tapenade

Fresh Spinach

Chopped Garlic

½ cup Grated Ashe County Romano cheese

3 pie crusts

Cut the chicken into 4 inch pieces and butterfly them.  Cut the pie crust into 4x6 inch strips.  Lay the

Chicken on the crust then add a spinach leaf, sun dried tomato half, a little chopped garlic, ½ teas Black Olive Tapenade and top with grated cheese.  Wrap the crust around the breast and secure with water.

Cover the top with melted butter and sprinkle with finely chopped pecans.  Bake in oven at 425 degrees for about 20 minutes or until golden brown. Dip in garlic sauce.

Chicken and Garlic Sauce

1 pkg More Than Gourmet Chicken Demi-Glace

1 cup water

Flour or cornstarch

Garlic

4 ounces white wine

Add the demi-glace and water to a sauce pan.  Heat until dissolved.  Add the wine and 2 T chopped garlic.  Thicken with flour water or cornstarch.