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Pepperidge Farm® Chicken Florentine Wrapped in Pastry

Pepperidge Farm® Chicken Florentine Wrapped in Pastry
Pepperidge Farm® Chicken Florentine Wrapped in Pastry might be just the main course you are searching for. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 913 calories, 26g of protein, and 61g of fat each. It is a good option if you're following a dairy free diet. A mixture of egg, puff pastry sheets, spinach, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

1
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle.
2
Heat the oven to 400 degrees F. Stir the egg and water in a small bowl with a fork.
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3
Pound the chicken to 1/4-inch thickness.
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4
Cut each chicken breast in half. Coat the chicken with the flour.
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5
Heat the oil in a 12-inch skillet over medium-high heat.
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6
Add the chicken and cook until it's well browned on both sides.
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7
Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes.
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8
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.
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9
Unfold 1 pastry sheet on a lightly floured surface.
10
Roll the pastry sheet into a 14-inch square.
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11
Cut the pastry sheet into 4 (7-inch) squares. Repeat with the remaining pastry sheet.
12
Brush the edges of the pastry squares with the egg mixture
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13
Place 1 chicken piece in the center of each of 4 pastry squares.
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14
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.
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15
Brush the pastries with the egg mixture.
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16
Place the pastries on a baking sheet.
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17
Bake for 25 minutes or until the pastries are golden.
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DifficultyExpert
Ready In2 hrs
Servings4
Health Score34
Dairy Free
DietsDairy Free
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