Chicken Florentine Puffs

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I found this recipe a while back, and have been tweaking it off and on, as I go. The latest one is without cream cheese, though it’s got a great flavor with it, so I’d recommend you try it at least once.  That being said, the recipe I used this time around is:


– 1 large chicken breast, sliced while raw into as small of pieces as you can manage
– 8 oz gruyere, shredded
– 6 oz toscano cheese soaked in syrah (Trader Joes, I can’t be blamed!)  You can sub this for parm or something else if you like. Another good one to use is dubliner!
– 1 full bag of spinach, not frozen
– Salt, pepper to taste
– Rosemary, thyme, basil, to taste. (again, just trying to use it up, so I used more than you’d need.)
– 2 cloves garlic
– 2 boxes of pastry sheets for pie

Instructions:

Grease a cookie sheet topped with tin foil, or not, depending on how you want to do it, and then preheat your oven to 400 deg Fahrenheit.

Cook your chicken after you’ve sliced it as much as you can, adding in the salt, pepper, garlic and herbs. 

While it’s cooking, grate or slice the cheese and pour half of the amount you grated into a food processor.

Add half of your spinach, and cream cheese if you’re using it.  

Once your chicken is cooked, add half of that, as well. 

Food process until it is not quite a paste, but is very well shredded – you ought to be able to ball it up, for example.

Repeat with the other half of ingredients, unless your food processor can hold all of it together, then do it all at the same time. Once you’ve mixed all your ingredients together, cut your puff pastry sheets into triangles or whatever shape is easiest, and stuff with the mixture.  It takes some practice to figure out how much goes where, but when it’s done:

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My desire to make this look pretty was pretty much gone after how shitty I felt and how long I’d been cooking.

Now that’s done, you can poke holes in the tops of them, or leave as is – I did the latter. Bake them depending on their size – for larger (like you slice the pastry puff in half and say “good enough” and fill it up), I’d say around 30 minutes, for smaller like these, 18-20 did good. 

Once done:

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I paired it with the tomato soup from earlier, and it was amazing.

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