New this month
Get the Allrecipes magazine

Pepperidge Farm® Chicken Florentine Wrapped in Pastry

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

Ingredients

2 h servings 749 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • 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.

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.

Nutrition Facts


Per Serving: 749 calories; 46.5 g fat; 54.3 g carbohydrates; 26.5 g protein; 80 mg cholesterol; 823 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

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...