Chicken Florentine Puffs with Red Pepper Cream

Ingredients

• FOR THE FLORENTINE PUFFS:
• 1 package Puff Pastry Sheets (2 Sheets), Thawed
• 1 pound Boneless Chicken Tenders, Cooked And Diced
• 10 ounces, weight Frozen Chopped Spinach, Thaw And Drain
• 4 ounces, weight Cream Cheese, Softened
• 1 cup Shredded Cheddar Cheese
• 1 teaspoon Kosher Salt (plus Extra For Sprinkling)
• 1 teaspoon Lemon Juice
• ¼ teaspoons Fresh Ground Pepper (about 4 Turns)
• 1 whole Egg
• 1 Tablespoon Water
• 1 teaspoon Italian Seasoning
• FOR THE RED PEPPER CREAM:
• ½ cups Heavy Cream
• 1 jar (6 Oz) Roasted Red Peppers, Diced
• ¼ cups Fresh Basil, Finely Snipped
• ¼ cups Parmesan Cheese, Grated
• ½ teaspoons Salt
• ¼ teaspoons Pepper

Preparation Instructions

Lay both pastry sheets out and cut each one into 4 squares. I don’t like to roll puff pastry, so pick up each square and stretch it gently to nearly twice its size. Repeat for each square, then lay back on the counter.

In a large bowl, mix cooked chicken with spinach (be sure all the juice is squeezed out), cream cheese, cheddar cheese, 1 teaspoon kosher salt, lemon juice and fresh ground pepper. Mix with your hands to make sure cream cheese is thoroughly combined.

Fill half of each square with the chicken filling. Then fold each square into a triangle, bringing the ends together. Use a fork to crimp the edges. Beat the egg with water. Brush over each triangle. Sprinkle a pinch of salt over each one, and a pinch of Italian seasoning. Cut three small slits in the top of each triangle for venting.

Cover 2 large sheet pans with parchment paper and place 4 puffs on each pan. Bake in a 400ºF oven for 15-18 minutes, until browned on top.

While chicken is cooking, heat heavy cream in a small saucepan. Add diced roasted red peppers, basil, parmesan, salt and pepper. Cook until heated through.

To serve, drizzle red pepper cream over each florentine puff. Enjoy!