Chicken Florentine

By merehodge

Ingredients

• 1 sheet Pepperidge Farm frozen Puff Pastry
• 2 whole chicken breasts, split and boned
• 2 tablespoons butter or margerine
• 1 package (10 oz.) frozen creamed spinach, thawed
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped toasted pine nuts
• 1 tablespoon chopped fresh basil
• 1 small clove garlic, minced
• 1 egg beaten with 1 tablespoon water

Preparation

Step 1

Thaw pastry 20 minutes. In medium skillet brown chicken breasts in hot butter; set aside. In small bowl, combine spinach, Parmesan, pine nuts, basil and garlic. Preheat oven to 375º. Roll pastry on a lightly floured surface to 14-inch square; cut into four 7-inch squares. Spoon spinach mixture in center of each square; top with chicken breasts. Wrap pastry to enclose chicken; seal. Place seam side down on ungreased baking sheet. Brush with egg wash and sprinkle with additional Parmesan. Bake 20 min. or until golden.