Chicken Florentine Wrapped in Pastry
Flaky puff pastry wraps tender chicken and spinach with Dijon mustard, creating a delicious and show-stopping entrée for special occasions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.puffpastry.com.
Cooking tools:
- Meat tenderizer
- Chef's knife
- Cutting board
- Plate
- Skillet
- Stove
- Refrigerator
- Spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Fork
- Rolling pin
- Pastry brush
- Baking sheet
- Oven
- Plastic wrap
Ingredients
- 1 egg
- 1 tablespoon water
- 1/2 pound skinless, boneless chicken breast halves(about 2 breast halves)
- 1/3 cup all-purpose flour
- 3 tablespoons olive oil
- 1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
- 1 teaspoon ground nutmeg
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 4 teaspoons Dijon-style mustard
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