Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

One package Puff Pastry
4 chicken breast, cut and trim any fat away
1 bag of fresh baby spinach or 1 small carton of frozen spinach ( best value)
1 shallot or small onion diced small
1 cup of mushrooms diced small
1 8 ounce package of cream cheese

egg wash ( equal parts milk and water)

Season chicken with salt and pepper, garlic powder, Italian seasoning, what ever floats your boat

Grill mark the chicken, but do not fully cook... this is an extra step that I like to do
set aside

In a saute pan with olive oil and butter mixture cook diced shallots until almost translucent, add mushrooms, then add spinach, squeese out as much of the liquid as you can

add cream cheese to mixture.. use more or less depending on your taste and season with salt and pepper

Cut puff pastry into squares that will fold over the chicken... usually about 4 per sheet.

To assemble:

Place about a 1/4 cup of spinach/cream cheese mixture on square of puff pastry.
Add grilled chicken breast

Fold puff pastry completely around chicken.  Don't worry how the seams look as they are going to go down on the sheet pan.

Flip over the puff pasty bundle onto a lined ( parchment paper) or sprayed sheet pan

brush with egg wash

I like to make designs with any remaining puff pasty and put it on the top after the egg wash. 

Bake in a preheated oven at 400 degrees until chicken reaches an internal temp of 160
let rest for 10 min. before serving

Serve with a supreme sauce.

FANCY.... but very easy!  You can get creative with the filling... use roasted red peppers, articokes, what ever you like...

One package Puff Pastry
4 chicken breast, cut and trim any fat away
1 bag of fresh baby spinach or 1 small carton of frozen spinach ( best value)
1 shallot or small onion diced small
1 cup of mushrooms diced small
1 8 ounce package of cream cheese

egg wash ( equal parts milk and water)

Season chicken with salt and pepper, garlic powder, Italian seasoning, what ever floats your boat

Grill mark the chicken, but do not fully cook... this is an extra step that I like to do
set aside

In a saute pan with olive oil and butter mixture cook diced shallots until almost translucent, add mushrooms, then add spinach, squeese out as much of the liquid as you can

add cream cheese to mixture.. use more or less depending on your taste and season with salt and pepper

Cut puff pastry into squares that will fold over the chicken... usually about 4 per sheet.

To assemble:

Place about a 1/4 cup of spinach/cream cheese mixture on square of puff pastry.
Add grilled chicken breast

Fold puff pastry completely around chicken.  Don't worry how the seams look as they are going to go down on the sheet pan.

Flip over the puff pasty bundle onto a lined ( parchment paper) or sprayed sheet pan

brush with egg wash

I like to make designs with any remaining puff pasty and put it on the top after the egg wash. 

Bake in a preheated oven at 400 degrees until chicken reaches an internal temp of 160
let rest for 10 min. before serving

Serve with a supreme sauce.

FANCY.... but very easy!  You can get creative with the filling... use roasted red peppers, articokes, what ever you like...