Pepperidge Farm(R) Chicken Florentine Wrapped in Pastry |
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Prep Time: 80 Minutes Cook Time: 40 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This show-stopping entree features chicken breasts and spinach seasoned with nutmeg and Dijon mustard all wrapped up in Pepperidge Farm® Puff Pastry. Ingredients:
1 (17.3 ounce) package pepperidge farm® puff pastry sheets |
1 egg |
1 tablespoon water |
2 skinless, boneless chicken breast halves |
1/3 cup all-purpose flour |
3 tablespoons olive oil |
1 (10 ounce) package frozen chopped spinach, thawed and well drained |
1 teaspoon ground nutmeg |
4 teaspoons dijon-style mustard |
Directions:
1. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F. Stir the egg and water in a small bowl with a fork.
2. Pound the chicken to 1/4-inch thickness. Cut each chicken breast in half. Coat the chicken with the flour.
3. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes.
4. Stir the spinach and nutmeg in the skillet. Reduce the heat to medium. Cook for 5 minutes or until the mixture is hot, stirring often.
5. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut the pastry sheet into 4 (7-inch) squares. Repeat with the remaining pastry sheet. Brush the edges of the pastry squares with the egg mixture
6. Place 1 chicken piece in the center of each of 4 pastry squares. Spread each with 1 teaspoon mustard and top with about 1/4 cup spinach mixture. Top each with another pastry square. Press the edges to seal. Brush the pastries with the egg mixture. Place the pastries on a baking sheet.
7. Bake for 25 minutes or until the pastries are golden.
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