Chicken Florentine in Puff Pastry


1 sheet puff pastry
4 small boneless chicken breasts
2 tablespoons butter
10 ounces frozen chopped spinach, thawed and well drained
8 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
1 tablespoon fresh basil, chopped
1 tablespoon roasted garlic
1 egg, beaten with water


Toast pine nuts and roast garlic in advance.

Thaw pastry 20 minutes.

Preheat oven to 375.

In medium skillet, brown chicken breasts in butter; set aside.

In medium bowl, combine spinach, cream cheese, Parmesan, pine nuts, basil and garlic.

Cut pastry sheet lengthwise and crosswise into four rectangles.  One section at a time, roll out to form a 7″ square.  Spoon one quarter of the spinach mixture onto the pastry square and place a chicken breast on top.  Wrap pastry to enclose chicken.  Place seam side down on a lightly greased baking sheet.  Brush with egg wash and sprinkle with additional Parmesan if desired.

Bake 20 minutes until puffed and golden.