Chicken Florentine In A Shell

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Puff pastry 1/2 kg
Boneless chicken cubes 1/2 kg
Salt 1/2 tsp + 1/2 tsp
Black pepper 1/2 tsp + 1/2 tsp
Worcestershire sauce 1 tbsp
Butter 1 oz
Chopped onion 1
Finely chopped spinach 2 cups
Mustard 1/2 tsp
Stock 1 cup
Cottage cheese 1/2 cup
Boiled rice to serve


Marinate chicken with salt, black pepper and sauce.
Heat oil and fry onion for 2 minutes.
Now add spinach and chicken and fry it.
Then put stock and masalay and cook until chicken tender.
Then put cottage cheese, take it out and cool it.
Roll puff pastry and cut in 2×6 inch round.
Now cut one more round pastry, keep on first part and baked it.
For serving: Fill shell with chicken filling.
Then keep puff pastry on one side and boiled rice on other side of dish.

Chicken Roll

Ingredients: Boiled chicken 250 gm Potatoes 3 Ginger garlic paste