Chicken Florentine Recipe
A boneless breast of chicken stuffed with spinach, mushrooms, and aged cheddar cheese, wrapped in a flaky puff pastry and served with a sundried tomato and fresh basil cream.
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Ingredients
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Chicken Florentine Ingredients
Method
Directions
- 1
- 2
Prepare the Chicken
Preheat oven to 400°F (200°C). Place the boneless chicken breasts between two sheets of plastic wrap and pound to an even thickness. Season both sides with salt and pepper.
- 3
Stuff the Chicken
Divide the spinach and mushroom mixture evenly among the chicken breasts, placing it in the center. Roll each breast tightly and secure with toothpicks if necessary.
- 4
Wrap in Puff Pastry
On a lightly floured surface, roll out the puff pastry sheets. Wrap each stuffed chicken breast in a sheet of puff pastry, sealing the edges with beaten egg to ensure they are well closed. Brush the tops with additional beaten egg.
- 5
Bake
Place wrapped chicken on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the chicken is cooked through.
- 6
Make the Cream Sauce
In a small saucepan, combine heavy cream and chopped sundried tomatoes. Heat over low heat until warmed through. Stir in chopped fresh basil and season with salt to taste.
- 7
Serve
Remove the chicken from the oven, let it rest for a few minutes, then slice and serve drizzled with sundried tomato and basil cream.