Best Chicken And Spinach Puffs Recipes

CHICKEN AND SPINACH IN PUFF PASTRY

Steps:

• Preheat the oven to 375 °F and line a large baking sheet with parchment paper.
• Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add ½ pound of chicken and season with a pinch each of salt and paprika. Cook for around 5-10 minutes, until the chicken is cooked through.
• Remove the chicken from the pan and shred.
• Add 6 ounces of spinach to the same skillet and cook over medium heat, stirring constantly for about 3 minutes until the spinach wilts. Remove the pan from the heat.
• Return the shredded chicken to the skillet and stir in ½ a cup of shredded Parmesan cheese.
• Divide each puff pastry sheet into 4 equal rectangles to give 8 rectangles in total. Place them on the prepared baking sheet.
• Place chicken and spinach filling on one half of each rectangle leaving space to seal the pastry around the edges. Do not overfill. Fold the other half of each rectangle over the filling to close and using wet fingers, seal the edges of the pastry.
• Bake in the preheated oven for 20 minutes until golden brown and cooked through.
• Serve warm with a fresh green salad on the side.

CHICKEN AND SPINACH PUFFS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cook and stir chicken, onion, and garlic in a large skillet over medium-low heat until onion is tender, about 5 minutes. Mix in spinach. Cook, stirring often, until spinach is reduced and chicken is lightly browned, about 10 more minutes. Transfer mixture to a bowl and combine with ricotta cheese, Parmesan cheese, and butter; mix until filling is creamy.
• Unroll crescent roll dough and pinch 2 triangles together to form a rectangle of dough; repeat with remaining dough to make 12 rectangles. Place about 1 tablespoon of chicken filling onto the center of each rectangle and fold the corners together to make balls. Arrange balls on a large baking sheet.
• Bake in the preheated oven until filling is heated through and puffs are golden brown, about 12 minutes.

MEDITERRANEAN PUFF PASTRY CHICKEN

Steps:

• In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.
• Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.

CHEESY CHICKEN SPINACH APPETIZER PUFFS

Steps:

• Need Mini Cup Cake Pans).
• Grind chicken breast in food processor until consistency of ground meat.
• Defrost spinach according to directions of package and drain. Dry the spinach as much as possible with paper towels and set aside.
• Rough chop artichoke hearts until they are 1/8" pieces and set aside.
• Chop onion to a 1/4" dice and mince garlic cloves.
• Add 2 tablespoons oil to a sauté pan and heat over medium heat, once warm add onions and sweat onions about 5 minutes than add minced garlic. Cook until tender and the onion starts to show color.
• Add ground chicken breasts to pan with onions and garlic and cook thoroughly.
• Once chicken is cooked, add artichoke hearts and chopped spinach. Mix and heat through.
• Turn the heat down to low, add the whole package of laughing cow cheese and mix everything together. Heat until the cheese is just melted.
• Remove from heat and allow to cool to room temperature.
• Once room temperature is achieved, stir in the sour cream.
• Place in refrigerator and allow to cool completely about 15 minutes.
• Once chicken mixture is completely cool heat oven to 375 degrees F.
• Unroll crescent dough and for each serving you will need a half of a crescent triangle piece. Roll the dough with rolling pin to stretch it and than poke all over with fork to help prevent the dough from rising, do the same to each half piece.
• Take the rolled out piece and place in cupcake pan so that the sides and bottom are covered and there is dough to fold over top to patch the pieces together.
• Once the whole pan is filled with the dough place about 1-2 teaspoon of the chicken mixture in each and fold over the tops making sure there are no openings.
• Bake in the 375 degree F oven for 14-16 minutes (depending on your oven.).
• They are done once golden brown on top and will just pop right out of the pan.
• Enjoy!

CHICKEN IN PUFF PASTRY

Steps:

• Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.

SPINACH PUFFS

Steps:

• Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.

CHICKEN FLORENTINE IN PUFF PASTRY

Steps:

• 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.