Chicken Florentine Puffs – Creamy chicken and spinach filling wrapped in flaky pastry pockets.
Did you catch the crock pot rotisserie-style chicken I posted about Monday? It was truly a game-changer. I’ll be using that method over and over. With the leftovers, I decided to try something new. I had some puff pastry in the freezer and decided to cobble together a recipe for a chicken and spinach puff. Oh, dolly, did I hit the big time.
I loved all the flavors going on here–the basil, spinach, roasted pepper, gruyere. Sigh. So tasty. We ate them fresh out of the oven, reheated from the microwave, and baked in the oven after having frozen them. They were delicious every time, though the texture was predictably much better when re-heated in the oven. It’s a great meal to make ahead of time, or to eat half and freeze half for later.
I also think they’d make a great appetizer. These were made dinner-sized, but you could certainly make them half this size for appetizers. You’d just need to decrease the baking time a little.
A few notes: You can use 1/3 less fat/Neufchatel cream cheese for this recipe, but you do NOT want to use fat-free cream cheese. Also, you can use either a jarred or freshly roasted red pepper. To make a freshly roasted one, place a red pepper on a baking sheet and place under the broiler until blackened on all sides, rotating every couple of minutes. When blackened, place pepper in a paper or plastic bag to steam about 5 minutes. Peel off charred skin, discard seeds and stem, and slice or dice as desired.Print
Adapted from Shugary Sweets