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Chicken Florentine Recipe

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This recipe for Chicken Florentine is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg Pepperidge Farm frozen puff pastry sheets
4 skinless chicken breasts
2 T butter
1 pkg (10 oz) frozen creamed spinach, thawed
¼ c grated Parmesan cheese
¼ c toasted pine nuts (optional if nut allergy)
1 T chopped fresh basil
1 clove garlic, minced
1 egg beaten w/1 T water
Directions:
Directions:
Preheat oven to 375º.
Take pastry sheet out of box and thaw for 20 min. Meanwhile, brown chicken breasts on both sides in sauté pan in hot butter.
In a small bowl, combine spinach, Parmesan cheese, pine nuts, basil & garlic.
Roll pastry on a lightly floured surface to 14" square. Cut into 4 7" squares.
Spoon spinach mix into each & top with chicken. Wrap pastry and seal.
Place seam side down on un-greased baking sheet.
(Note: All this can be done in advance & placed in fridge until ready to cook. If you do, be sure chicken is 100% cooked when you sauté it.)

Brush with egg wash & sprinkle with additional Parmesan cheese. Bake 20 minutes or until golden brown.
Serves 4.
Number Of Servings:
Number Of Servings:
4

 

 

 

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