Chicken Breast Stuffed With Blackberries
CHUTNEY AND BLACKBERRY SAUCE4 pieces skinless, boneless chicken breast1-1/2 c. chicken stock1 jar Jennivine Blackberry Chutney1 c. fresh blackberries2 tbsp. brandySome flour to coat chicken breast
Cook spinach according to package directions; drain through a strainer and press out liquid. In a skillet, cook onion in oil until wilted, about 5 minutes. Stir spinach and onion into eggs with ham, Parmesan, Ricotta, salt and pepper. Line 10-inch pie plate with 1/2 pastry. Add spinach mixture. Cover with remaining pastry. Cut 6 (1-inch) vents in it; seal and flute edges. Bake at 425 degrees on the rack below center until golden, about 40 minutes. Let stand on a wire rack 10 minutes before serving.