The beauty of my body is not measured by the size of the clothes it can fit into, but by the stories that it tells. I have a belly and hips that say, "We grew a child in here," and breasts that say, "We nourished life." My hands, with bitten nails and a writer's callus, say, "We create amazing things."
I really don't think I need buns of steel. I'd be happy with buns of cinnamon. ~Ellen DeGeneres
Friday, February 17, 2012
Roasted Chicken Pie Florentine
1 pkg. (two 9-inch) refrigerated pie crusts
2 -3 Chicken Breasts, cubed and grilled
1 medium onion, chopped, carmelized
1 1/4 c. prepared Alfredo sauce, divided use
1 pkg. (10 oz.) Frozen Chopped Spinach, thawed
2 pinchs nutmeg, optional
• salt & lemon pepper
Heat oven to 375°F. Press one crust over the bottom of a 9-inch pie pan sprinkle with pinch of nutmeg.
In a skillet, caramelize onions in tsp of olive Oil, Add Chopped chicken with onion and cook until done, add Alfredo sauce.
Squeeze spinach to remove all moisture; blend in skillet with chicken & onion. Season with salt and lemon pepper, to taste. Spread evenly over pie shell sprinkle second pinch of nutmeg.
Place remaining crust over filling and crimp edges together. Cut three, 1-inch slits in top crust. Place aluminum foil over shell, Bake in center of oven 25 minutes, remove aluminum foil, brush with egg wash, return to oven for 10 minutes, or until crust is brown and filling is pippin hot.