Chicken Florentine Wrapped in Pastry

This delicious dinner idea is special enough for company, but easy
enough for everyday!

Chicken Florentine Wrapped in Pastry
from Campbell's Kitchen

Thaw Time: 30 min. Prep Time: 40 min. Bake Time: 25 min. Chill Time: 15 min.

1 pkg. (17.3 oz.) Pepperidge Farm(R) Puff Pastry Sheets (2 sheets)
1 egg
1 tbsp. water
2 skinless, boneless chicken breasts
1/3 cup all-purpose flour
3 tbsp. olive oil
1 pkg. (about 10 oz.) frozen chopped spinach, thawed and well drained
1 tsp. ground nutmeg
4 tsp. Dijon-style mustard

Directions:
 THAW pastry sheets at room temperature 30 min. Mix egg and water.
Preheat oven to 400 degreesF.
 POUND chicken to 1/4" thickness. Cut each in half. Coat chicken with flour.
 HEAT oil in skillet. Add chicken and cook until browned. Remove
chicken. Cover and refrigerate 15 min.
 MIX spinach and nutmeg in same skillet. Cook 5 min.
 UNFOLD pastry sheets on lightly floured surface. Roll each sheet into
14" square. Cut each into 4 (7") squares. Brush edges of squares with
egg mixture. Place 1 piece chicken in center of each square. Spread each
with 1 tsp. mustard and top with about 1/4 cup spinach mixture. Top each
with another pastry square. Press edges of pastry to seal. Brush with
egg mixture. Place on baking sheet.
 BAKE 25 min. or until golden. Serves 4.

Kitchen Clip:
Serve with a tossed green salad and some fresh fruit for dessert.
Received on Wed May 21 18:12:20 2008