Pepperidge Farm® Chicken Florentine Wrapped in Pastry

Pepperidge Farm® Chicken Florentine Wrapped in Pastry

Made  times

"This show-stopping entree features chicken breasts and spinach seasoned with nutmeg and Dijon mustard all wrapped up in Pepperidge Farm® Puff Pastry."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h servings 749 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 749 kcal
  • 37%
  • Fat:
  • 46.5 g
  • 71%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.


Most helpful
Most positive
Least positive

I'm sure this is delicious but--buy the Pepperidge Farm puff pastry circle things. Thaw and roll those out, put the chicken in the middle and pinch together -very easy! The pastry sheets were d...

I tried out this recipe because I was looking to use up some extra ingredients I had laying around, but not a fan. I added only a dash of nutmeg for flavor, but I was hesitant about adding it a...

Other stories that may interest you