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Chicken Florentine in Puff Pastry
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Impress your loved ones with this easy and delicious Chicken Florentine using puff pastry, frozen spinach, and chicken breasts.
Ingredients:
  • 1 (10 ounce) package frozen chopped spinach
  • 3 (5 ounce) skinless, boneless chicken breast halves
  • 1 large egg
  • 1 tablespoon water
  • 1 sheet frozen puff pastry, thawed
  • 1 tablespoon butter, or as needed
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon mayonnaise
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon ground thyme
  • salt and ground black pepper to taste
  • 3 slices provolone cheese
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and elegantly line a baking sheet with parchment paper.
  • In a microwave-safe bowl, place the spinach and cover. Microwave on medium power for 6 minutes. Stir after removing cover, then transfer to a strainer to cool.
  • As the spinach cooks, butterfly the chicken, keeping it intact. Combine egg and water in a small bowl. Unfold the pastry sheet and cut along the folds to create 3 equal pieces.
  • In a large skillet over medium heat, melt butter and add chicken. Cook until no longer pink in the center and juices run clear, about 2 to 3 minutes per side. Transfer to a plate.
  • Remove excess water from spinach by gently squeezing it. Mix the spinach with garlic, lemon juice, mayonnaise, Parmesan cheese, thyme, salt, and pepper until well combined.
  • Divide the spinach mixture evenly between the chicken breasts and place a slice of provolone on top. Fold the chicken breasts over to create a spinach and cheese-filled pocket. Place each chicken breast on a piece of puff pastry, wrap it up, and seal the edges. Transfer to the baking sheet and brush with egg wash before baking.
  • Bake in the oven until the pastry turns a beautiful golden brown, which should take around 30 minutes.

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