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Ingredients Jump to Instructions ↓

  1. 1 Package pepperidge farm? frozen puff pastry -- (2 sheets)

  2. 1/4 -- sheets -- ounces

  3. 1 egg

  4. 1 Tablespoon water

  5. 2 skinless -- boneless chicken

  6. -- breast halves -- (about1/2 pound) 1/3 Cup all-purpose flour

  7. salt pepper 3 Tablespoons olive oil

  8. 1 Package frozen chopped spinach -- thawed and well

  9. -- drained (about 10 -- ounces) 1 Teaspoon ground nutmeg

  10. 4 Teaspoons dijon-style mustard

  11. 30 minutes. Mix egg and water. Set aside. Preheat oven to

  12. 400?F. Between

  13. 2 sheets of waxed paper pound chicken to 1/4-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

  14. 15 minutes. In same pan mix spinach and nutmeg. Cook

  15. 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

  16. 4 squares. Spread with

  17. 1 teaspoon mustard and top with about 1/4 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

  18. 25 minutes or until golden.

  19. Posted To Fabfood 5-98 By Lisa <owner-Fabfood>

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