Recipes Main Dishes Chicken Chicken Florentine in Puff Pastry Be the first to rate & review! 2 Photos While looking in the fridge to decide on something to make with chicken breast, I looked in the freezer and saw some pastry sheets and frozen spinach. My wife loves beef and salmon Wellington, so I thought why not chicken? It turned out excellent! Impress your friends with this one. Top with a Bearnaise or Hollandaise sauce. Submitted by L Glenn Harvey Updated on February 19, 2025 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr Servings: 3 Yield: 3 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 3 servings 1 (10 ounce) package frozen chopped spinach 3 (5 ounce) skinless, boneless chicken breast halves 1 large egg 1 tablespoon water 1 sheet frozen puff pastry, thawed 1 tablespoon butter, or as needed 1 clove garlic, minced 1 tablespoon lemon juice 1 tablespoon mayonnaise 1 tablespoon grated Parmesan cheese 1 teaspoon ground thyme salt and ground black pepper to taste 3 slices provolone cheese Directions Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. 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. 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. 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. Squeeze spinach to remove excess water. Combine spinach with garlic, lemon juice, mayonnaise, Parmesan cheese, thyme, salt, and pepper; mix well. 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. Bake in the preheated oven until pastry is golden brown, about 30 minutes. Cook's Note: You can use Swiss cheese instead of provolone. I Made It Print Nutrition Facts (per serving) 828 Calories 52g Fat 42g Carbs 49g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 3 Calories 828 % Daily Value * Total Fat 52g 66% Saturated Fat 17g 87% Cholesterol 175mg 58% Sodium 691mg 30% Total Carbohydrate 42g 15% Dietary Fiber 4g 15% Total Sugars 2g Protein 49g 98% Vitamin C 8mg 9% Calcium 399mg 31% Iron 6mg 33% Potassium 698mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.