Puff pastry with chicken, spinach and seasonings drizzled with a rich red pepper cream.
1 pkg puff pastry sheets (2 sheets), thawed
1 lb boneless chicken tenders, cooked and diced
10 oz frozen chopped spinach, thaw and drain
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1 teaspoon kosher salt (plus a pinch)
1 teaspoon lemon juice
4 turns of fresh ground pepper
1 Tbsp water
1 teaspoon Italian seasoning
½ cup heavy cream
6 oz jar roasted red peppers, diced
¼ cup basil, finely snipped
¼ cup Parmesan cheese, grated
¼ teaspoon salt
¼ teaspoon pepper
No nutrition information available
Lay both pastry sheets out and cut each one into 4 squares. I don’t like to roll puff pastry, so pick up each square and stretch it gently to nearly twice it’s size. Repeat for each square, then lay back on counter.
In large bowl, mix cooked chicken with spinach (be sure all the juice is squeezed out), cream cheese, cheddar cheese, 1 teaspoon kosher salt, lemon juice and fresh ground pepper. Mix with hands to make sure cream cheese is thoroughly combined.
Fill half of each square with the chicken filling. Then fold each square into a triangle, bringing the ends together. Use a fork to crimp the edges. Beat the one egg with water. Brush over each triangle. Sprinkle a pinch of salt over each one, and a pinch of Italian seasoning. Cut three small slits in the top of each triangle for venting.
Using two large sheet pans, cover with parchment paper, place 4 puffs on each pan. Bake in a 400 degree oven for 15-18 minutes, until browned on top.
While chicken is cooking, heat heavy cream in small saucepan. Add diced roasted red peppers, basil, Parmesan, salt and pepper. Cook until heated through.
To serve, drizzle red pepper cream over each Florentine puff. Enjoy!