Chicken Florentine Wrapped in Pastry Ingredients: 1 pkg. (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets 1 egg 1 tbsp. water 2 skinless, boneless chicken breast halves 1/3 cup all-purpose flour 3 tbsp. olive oil 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained 1 tsp. ground nutmeg 4 tsp. Dijon mustard Directions Thaw pastry sheets at room temperature for 40 minutes or until easy to handle. Heat the oven to 400º F. (200º C). Stir the egg and water in a small bowl with a fork. Pound the chicken to 1/4" thickness. Cut each chicken breast in half. Coat chicken with flour. Heat oil in a 12" skillet over medium-high heat. Add chicken and cook until it's well browned on both sides. Remove chicken to a plate. Cover plate and refrigerate for 15 minutes. Stir spinach and nutmeg in skillet. Reduce heat to medium. Cook for 5 minutes or until mixture is hot, stirring often. Unfold 1 pastry sheet on a lightly floured surface. Roll pastry sheet into a 14" square. Cut pastry sheet into 7" squares. Repeat with remaining pastry sheet. Brush edges of pastry squares with egg mixture Place 1 chicken piece in center of each of 4 pastry squares. Spread each with 1 tsp. mustard and top with about 1/4 cup spinach mixture. Top each with another pastry square. Press edges to seal. Brush pastries with egg mixture. Place pastries on a baking sheet. Bake for 25 minutes or until pastries are golden.
(`´·.¸ (`´·.¸ *¤* Do not ask the Lord to guide your footsteps, if you are not willing to move your feet. ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
