Chicken Florentine in Puff Pastry

I've never attempted anything like this, but it was fun to create.

Ingredients:

4 thin sliced chicken breasts

1 box frozen puff pastry (thawed)

1 10 ounce box frozen spinach (thawed)

1 large shallot

1/4 cup heavy cream

1/4 cup chicken stock

1/2 cup sliced mushrooms of choice

2 gloves of garlic minced

1/4 tsp nutmeg

1 tsp coarse ground mustard

2 tbls butter

1 egg

1/4 cup gruyere cheese

1 bunch flat leaf parsley

Salt and Pepper

   Preheat oven to 400 degrees.

   In a high sided skillet over medium heat add the chicken stock, heavy cream and bring to a simmer.  Then add the spinach, mushrooms, butter, lemon juice, garlic, mustard and shallot.  Reduce until the flavors are concentrated.  Remove from the heat and allow to cool a bit while you prepare the breasts.  After the breasts are prepped then add the grated gruyere, nutmeg and mix.

   Rinse off the chicken breast and pat dry.  I found breasts already sliced so there was no need to butterfly them.  Season with salt and fresh ground pepper. 

   Divide the spinach mixture into fourths and add a dollop into the center of each breast. Roll the chicken up over the sides and place it on a plate.  

   The puff pastry will come in 2 large sheets.  Divide each sheet in half.  Wrap each breast in a piece of pastry and place into a lightly greased baking dish with the seam side of the pastry facing down. Beat an egg with a tablespoon of water and brush the egg wash over each pastry. Bake at 400 degrees for 35 to 45 minutes or until crust is golden brown.  Place on a platter and garnish with parsley and lemon slices.

   I thought that this would serve only 4 people but the portions are large.  Depending upon what side dishes you choose this could actually serve 8.

   I regretfully added some tarragon to the herb mix since tarragon is usually so tasty with chicken, but I would completely leave it out.  It fought with the subtle flavors of the spinach.

I look forward to experimenting with this recipe again!