Italian

Chicken Florentine in Pastry is for Dinner.

Chicken Florentine in Pastry takes 20 minutes to prepare.

Chicken Florentine in Pastry takes 25 minutes to cook.

Chicken Florentine in Pastry makes 4 servings.

The ingredients for Chicken Florentine in Pastry are:

4 boneless, skinless chicken breasts
4 cloves garlic, minced
3 cups frozen spinach, thawed and drained well
8 tsp Dijon mustard
2 tbsp olive oil
1 sheet puff pastry, thawed and rolled thin
1 egg beaten well with 1tbsp water

Here is how you make Chicken Florentine in Pastry:

Let puff pastry thaw on counter for 45 minutes. In the mean time, saute chicken breasts in 1tbsp olive oil until browned, do not cook through. Set aside to cool. In same pan saute garlic and spinach just until warmed. Roll puff pastry into a 14 inch x 14 inch square. Cut into 4 equal pieces. Place 1 chicken breast on a square of pastry. Brush with dijon mustard and top with spinach mixture. Wrap pastry around chicken. Repeat with remaining chicken. Place on baking dish and brush with egg mixture. Bake at 375 for 25 minutes, or until pastry is browned.Number of Servings: 4Recipe submitted by SparkPeople user PIXIECAT00.

The nutritional information for Chicken Florentine in Pastry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 464.1

• Total Fat: 28.7 g
• Cholesterol: 63.4 mg
• Sodium: 881.6 mg
• Total Carbs: 36.7 g
• Dietary Fiber: 5.3 g
• Protein: 14.9 g

Chicken Florentine in Pastry is Italian cuisine.