CHICKEN FLORENTINE WRAPPED IN PASTRY

Made With:

Product

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

Puff Pastry Dough Sheets – 10” X 15” X 1/8” prerolled and ready to use. Vegan product.

View Product
Tip

Serving Suggestion: Serve with sliced cherry tomato halves tossed in balsamic vinaigrette and sprinkled with feta cheese.

Nutrition Facts
Serving Size
SERVINGS (1 FILLED PUFF PASTRY)
Amount Per Serving
Calories 518
% Daily Value
Total Fat 27.3g
42%
Saturated Fat 11.9g
60%
Cholesterol 94mg
31%
Sodium 533mg
22%
Total Carbohydrate 38.3g
13%
Dietary Fiber 4.6g
18%
Protein 27.6g
55%
Vitamin A 169%
Vitamin C 4%
Calcium 9%
Iron 17%
Total Time

120 min.

Serving & Size

SERVINGS (1 FILLED PUFF PASTRY)

Yields

A touch of Dijon-style mustard gives great flavor to this show-stopping entrée featuring chicken breasts and spinach all wrapped up in flaky puff pastry. Made with Pepperidge Farm Puff Pastry.

Nutrition Facts

Nutrition Facts
Serving Size
SERVINGS (1 FILLED PUFF PASTRY)
Amount Per Serving
Calories 518
% Daily Value
Total Fat 27.3g
42%
Saturated Fat 11.9g
60%
Cholesterol 94mg
31%
Sodium 533mg
22%
Total Carbohydrate 38.3g
13%
Dietary Fiber 4.6g
18%
Protein 27.6g
55%
Vitamin A 169%
Vitamin C 4%
Calcium 9%
Iron 17%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
egg, large
water tbsp.
1. Heat oven to 400°F.  Beat egg and water in a small bowl with a whisk.
Weight Measure
skinless, boneless chicken breast halves 3 lb.
all-purpose flour cups
olive oil 1 1/8  cups
2. Pound chicken to 1/4-inch thickness.  Cut each chicken breast in half.  Coat chicken with flour.

3. Heat oil in a skillet over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken to a plate.  Cover and refrigerate for 15 minutes.
Weight Measure
frozen spinach, chopped, thawed, well drained 60 oz. 11  cups
nutmeg, ground tbsp.
4. Stir spinach and nutmeg in the skillet. Reduce heat to medium.  Cook for 5 minutes or until the mixture is hot, stirring often.
Made With:

Product

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

View Product
Weight Measure
Pepperidge Farm® Puff Pastry Sheets (10" x 15"), 12.3 ounces pkg.
5. Unfold pastry sheets on a lightly floured surface. Roll each sheet into a 14-inch square. Cut each sheet into 4 (7-inch) squares, making a total of 48.  Brush edges with egg mixture.
Weight Measure
Dijon-style mustard 1/2  cups
6. To fill 24 squares, place 1 piece chicken in center of each pastry. Spread with 1 teaspoon 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 onto baking sheets.

7. Bake for 25 minutes or until the pastries are golden brown.

CCP: Ensure final cook step reaches a minimum internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.

8. One Serving = 1 Filled Puff Pastry
Newsletter

Sign up now!

© 2020 Campbell Soup Company