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Lemon Pepper Chicken Wellington

Ingredients:

8 Sheets Filo Dough
1 cup chicken broth
2 chciken breast, trimmed and seasoned
1/4 tsp. lemon zest
1/2 lemon juiced
1 T whole black peppercorn
6 sprigs thyme
3 cloves garlic, smashed
1 c white wine
salt and white pepper
1/2 c shredded gruyer
1 c fresh spinach

Beurre Blanc
2/3 c white wine
2 shallotts finely minced
1 lemon, juiced and zested
1/2 cup heavy whipping cream
1 stick butter
salt and white pepper
fresh chives, chopped

Instructions:

Preheat oven to 350.

In a large pan, bring chicken broth, lemo zest and juice, peppersorns, thyme, wine and garlic salt and pepper to a simmer. Simmer 5 minutes then add chicken breast and simmer an additional 20 minutes. Remove from heat and allow chicken to cool in liquid for 30 minutes. Remove chicken and shred with 2 forks.

Spray parchment paper with cooking spray. Place 1 sheet of fillo on paper and spray with cooking spray, place another sheet on top of first and re=spray. Continue using all 8 sheets. Place shredded chicken 1/2 in from the long edge of dough. Top with fresh spinach and season with salt and pepper. Top spnach with cheese. Roll dough like jelly roll and bake on prepared cookie sheet for 40 minutes.

Lemon Pepper Beurre Blanc
In a small sauce pan, combine wine, shallotts, lemon juice and zest. Simmer until reduced to 2 T. Add cream. Incorpoate butter 1 T. at a time.

Remove wellington from pan, plate drizzle with beurre blanc and garnish with fresh chopped chives.

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