Chicken Breast in Puff Pastry with Red Pepper Coulis

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This can be saved for Shabbos if you like.

2 tablespoons margarine
2 rounded teaspoons fresh minced garlic
1 (10-ounce) package fresh spinach, cleaned
½ teaspoon salt
6 skinless, boneless chicken breasts, pounded thin
4 teaspoons basil
6 large squares puff pastry
1 egg white, beaten
3 tablespoons sesame seeds (optional)
1 (7-ounce) jar roasted red peppers, drained
¼ cup olive oil
1 tablespoon balsamic vinegar
½ teaspoon fresh minced garlic

Preheat oven to 400 degrees. Melt the margarine in a large skillet over medium heat and sauté garlic. Add spinach and salt and continue to sauté until much of the liquid has evaporated. Drain. Sprinkle basil over each chicken breast and top with spinach. Roll up breasts and place each one atop a piece of puff pastry (near end). Roll up, jelly-roll style, and press edges to seal. Place seam-side down on ungreased pan. Brush with egg white and sprinkle with sesame seeds. Make a few slashes in the top of each piece of pastry. Bake for about 35 minutes. In the meantime, in a food processor, purée the peppers, oil, vinegar and garlic. Serve over chicken.

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