Chicken Florentine in a Shell By Shireen Anwar

Ingredients:

• Puff Pastry half kg
• Chicken Boneless (cubed) half kg
• Salt half tsp + half tsp
• Black Pepper half tsp + half tsp
• Worchester Sauce 1 tbsp
• Butter 1 oz
• Onion (chopped) 1
• Spinach (finely chopped) 2 cups
• Mustard half tsp
• Stock 1 cup
• Cottage Cheese half cup
• Boiled Rice to serve

Method:

1. Marinate chicken with salt, pepper, sauce, keep for 30 min.
2. Heat butter add onion, fry for 2 min.
3. Add chicken and spinach.
4. Fry add stock and seasonings, cook till chicken done.
5. Thicken gravy with corn flour paste 1 tbsp.
6. Lastly add cottage cheese.
7. Remove and cool it.
8. Keep aside.
9. Roll the puff pastry.
10. Cut into 2×6 inches round.
11. Cut another round place on top of each other and bake.

To serve:

1. Fill the inside, of shell with chicken filling, in a dish puff pastry on one side, unmolded rice on the other side.