Chicken Florentine Wrapped in Pastry
Source of Recipe
Millie Sue
Recipe Introduction
Thaw Time: 30 minutes
Prep Time: 40 minutes
Bake Time: 25 minutes
Chill Time: 15 minutes
Serves: 4
This show-stopping entrée features chicken breasts and spinach seasoned with nutmeg and Dijon mustard all wrapped up in Pepperidge Farm® Puff Pastry
List of Ingredients
1 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
1 egg
1 tbsp. water
2 boneless chicken breast halves
1/3 cup all-purpose flour
3 tbsp. olive oil
1 pkg. (about 10 oz.) frozen chopped spinach , thawed and well drained
1 tsp. ground nutmeg {I wasn't fond of the nutmeg, but will try other seasonings for sure!}
4 tsp. Dijon-style mustard Recipe
THAW pastry sheets at room temperature 30 min. Mix egg and water. Preheat oven to 400°F.
POUND chicken to 1/4" thickness. Cut each in half. Coat chicken with flour. Season with salt and pepper if desired.
HEAT oil in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min.
MIX spinach and nutmeg in same skillet. Cook 5 min.
UNFOLD pastry on lightly floured surface. Roll each sheet into 14" square and cut into 4 (7") squares. Place chicken in center of each square. Spread with 1 tsp. mustard and top with about 1/4 cup spinach mixture. Brush edges with egg mixture. Top each with another pastry square. Press edges of pastry to seal. Brush with egg mixture. Place on baking sheet.
BAKE 25 min. or until golden
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