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Pepperidge Farm® Chicken Florentine Wrapped in Pastry

By: Campbell's Kitchen  
"This show-stopping entree features chicken breasts and spinach seasoned with nutmeg and Dijon mustard all wrapped up in Pepperidge Farm® Puff Pastry."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 65 people have saved this

Prep Time:
1 Hr 20 Min
Cook Time:
40 Min
Ready In:
2 Hrs

Servings  (Help)

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Original Recipe Yield 4 servings
 

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.

Footnotes

  • Serving Suggestion: Serve with sliced cherry tomato halves tossed in balsamic vinaigrette and sprinkled with feta cheese. For dessert serve with warm gingerbread squares topped with lemon sauce.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 749 | Total Fat: 46.5g | Cholesterol: 86mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2009 by Kim H 
I'm sure this is delicious but--buy the Pepperidge Farm puff pastry circle things. Thaw and... MORE

 
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