Chicken Florentine Wrapped in Pastry
Chicken Florentine Wrapped in Pastry recipe
Yield
4 servingsPrep
45 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
puff pastry
|
*
|
| 1 | large |
eggs
|
|
| 1 | tablespoon |
water
|
|
| 2 |
chicken breast halves, boneless, skinless
|
|
|
| ⅓ | cup |
all-purpose flour
|
|
|
salt
|
*
|
||
|
black pepper
|
*
|
||
| 3 | tablespoons |
olive oil
|
|
| 1 | pacakge |
spinach
frozen, chopped, thawed and well drained |
*
|
| 1 | teaspoon |
nutmeg
ground |
|
| 4 | teaspoons |
dijon mustard
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Package |
puff pastry
|
*
|
| 1 | each |
eggs
|
|
| 15 | ml |
water
|
|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 79 | ml |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 45 | ml |
olive oil
|
|
| 1 | Package |
spinach
frozen, chopped, thawed and well drained |
*
|
| 5 | ml |
nutmeg
ground |
|
| 4 | Teaspoons |
dijon mustard
|
*
|
Directions
Thaw pastry sheets at room temperature 30 minutes. Mix egg and water. Set aside.
Preheat oven to 400?F. Between 2 sheets of waxed paper pound chicken to ¼ inch thickness.
Cut breast halves in half. Coat chicken with flour. Sprinkle with salt and pepper.
In medium skillet over medium-high heat, heat oil.
Add chicken and cook until browned. Set chicken aside. Cover and refrigerate 15 minutes.
In same pan mix spinach and nutmeg. Cook 5 minutes. Set aside.
Unfold pastry on lightly floured surface. Roll each sheet into 14-inch square and cut into 4 (7-inch) squares. Place chicken in center of 4 squares.
Spread with 1 teaspoon mustard and top with about ¼ cup spinach mixture.
Brush edges with egg mixture. Top each with another pastry square.
Press edges of pastry to seal. Brush with egg mixture. Place on baking sheet.
Bake 25 minutes or until golden.
