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Chicken Florentine Wrapped in Pastry

Chicken Florentine Wrapped in Pastry

4.5 2

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

serves 4 people

Ingredients

cost per recipe: $9.84

The price is determined by the national average.

  • 1

    egg

  • 1

    tablespoon water

  • 1/2

    pound skinless, boneless chicken breast halves(about 2 breast halves)

  • 1/3

    cup all-purpose flour

  • 3

    tablespoons olive oil

  • 1

    package (about 10 ounces) frozen chopped spinach, thawed and well drained

  • 1

    teaspoon ground nutmeg

  • 1

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 4

    teaspoons Dijon-style mustard

view nutrition info

How to Make It

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. Pound the chicken to 1/4-inch thickness.  Cut each chicken breast in half.  Coat the chicken with the flour. 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. 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. 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. 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. Bake for 25 minutes or until the pastries are golden brown.
Step 1

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

Step 2

Pound the chicken to 1/4-inch thickness.  Cut each chicken breast in half.  Coat the chicken with the flour.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Bake for 25 minutes or until the pastries are golden brown.

Recipe Tips

  • 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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Made With
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

Ratings & Reviews

(2)
  • kdr

    July 19, 2008

    Chicken Florentine Wrapped in Pastry

    Next time I will only use one sheet of pastry as I felt the ratio of pastry to filling was too large.

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  • jlcrist

    March 11, 2007

    Chicken Florentine Wrapped in Pastry

    i couldn't believe how great they looked, and my family really enjoyed them. Maybe next time I'll add some feta cheese to the spinach.

    Was this helpful?

    (0) (0)

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