Chicken Florentine Wrapped in Pastry
Recipe from Pepperidge Farm Puff Pastry

A touch of Dijon-style mustard gives great flavor to this show-stopping entree featuring chicken breasts and spinach all wrapped up in flaky puff pastry.


Chicken Florentine Wrapped in Pastry

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Servings: 4
Prep Time: 1 hr 20 mins
Total Time: 2 hrs
Related Categories: Boneless Chicken, Boneless Chicken Breasts, Boneless Chicken Breasts, Chicken Florentine, Spinach
 
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Ingredients
  • 1 
    egg
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  • 1  tbsp.
    water
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  • 2 
    skinless, boneless chicken breast halves (about 1/2 pound)
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  • 1/3  cup
    all-purpose flour
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  • 3  tbsp.
    olive oil
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  • 1  pkg.
    (about 10 ounces) frozen chopped spinach , thawed and well drained
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  • 1  tsp.
    ground nutmeg
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  • 1  pkg.
    (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets , thawed
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  • 4  tsp.
    Dijon-style mustard
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Directions
1.
Heat the oven to 400 degrees F. Beat 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 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, making 8 squares in all. 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 onto a baking sheet.
7.
Bake for 25 minutes or until the pastries are golden brown.
8.
Serving Suggestion: Serve with sliced cherry tomato halves tossed in balsamic vinaigrette and sprinkled with feta cheese. For dessert serve warm gingerbread squares topped with lemon sauce.
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Chicken Florentine Casserole

Chicken, linguine, and chopped spinach are tossed with a creamy Parmesan sauce and baked in the oven for a casserole that's fit for a special occasion dinner.

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