Chicken Florentine in Puff Pastry

Puff pasty, frozen spinach, and chicken breasts are just about all you need to make this impressive chicken Florentine dish that friends and family will love.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 828 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 large egg
• 1 clove garlic, minced
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon mayonnaise
• salt and ground black pepper to taste
• 1 (10 ounce) package frozen chopped spinach
• 1 teaspoon ground thyme
• 1 sheet frozen puff pastry, thawed
• 3 (5 ounce) skinless, boneless chicken breast halves
• 1 tablespoon butter, or as needed
• 3 slices provolone cheese

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Place spinach in a microwave-safe bowl. Cover and microwave on medium power for 6 minutes. Remove cover and stir. Remove to a strainer and let cool.

Step 3

While the spinach is cooking, butterfly the chicken without cutting all the way through. Whisk egg and water together in a small bowl. Unfold pastry sheet and cut down the folds to make 3 equal pieces.

Step 4

Melt butter in a large skillet over medium heat and add chicken. Saute until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. Remove to a plate.

Step 5

Squeeze spinach to remove excess water. Combine spinach with garlic, lemon juice, mayonnaise, Parmesan cheese, thyme, salt, and pepper; mix well.

Step 6

Put 1/3 of the spinach mixture in each open chicken breast and top with a 1 slice of provolone cheese. Fold the top of each chicken breast in order to sandwich the spinach and cheese in between. Place each chicken breast on a piece of puff pastry; wrap the pastry around the breast and tuck underneath to seal. Transfer to the prepared baking sheet and brush with egg wash.

Step 7

Bake in the preheated oven until pastry is golden brown, about 30 minutes.