Pepperidge Farm® Chicken Florentine Wrapped in Pastry

Pepperidge Farm® Chicken Florentine Wrapped in Pastry

Campbell's Kitchen 0

"This show-stopping entree features chicken breasts and spinach seasoned with nutmeg and Dijon mustard all wrapped up in Pepperidge Farm® Puff Pastry."

Ingredients 2 h {{adjustedServings}} servings 749 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 749 kcal
  • 37%
  • Fat:
  • 46.5 g
  • 71%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

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  1. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F. Stir the egg and water in a small bowl with a fork.
  2. Pound the chicken to 1/4-inch thickness. Cut each chicken breast in half. Coat the chicken with the flour.
  3. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes.
  4. Stir the spinach and nutmeg in the skillet. Reduce the heat to medium. Cook for 5 minutes or until the mixture is hot, stirring often.
  5. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut the pastry sheet into 4 (7-inch) squares. Repeat with the remaining pastry sheet. Brush the edges of the pastry squares with the egg mixture
  6. Place 1 chicken piece in the center of each of 4 pastry squares. Spread each with 1 teaspoon mustard and top with about 1/4 cup spinach mixture. Top each with another pastry square. Press the edges to seal. Brush the pastries with the egg mixture. Place the pastries on a baking sheet.
  7. Bake for 25 minutes or until the pastries are golden.
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  • Serving Suggestion: Serve with sliced cherry tomato halves tossed in balsamic vinaigrette and sprinkled with feta cheese. For dessert serve with warm gingerbread squares topped with lemon sauce.
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Reviews 2

  1. 3 Ratings

Kim H

I'm sure this is delicious but--buy the Pepperidge Farm puff pastry circle things. Thaw and roll those out, put the chicken in the middle and pinch together -very easy! The pastry sheets were difficult to say the least -what a mess. I just happen to have some of the circle puff pastry and they were so much easier. Also, after all of the problem with the pastry sheets (too dry, cracked, no cutting board that big! -probably most of the problems were my fault) and after all the effort, the frozen spinach tasted just like that -frozen spinach. My boyfriend liked everything but the spinach. If I was going to go through all the steps to make this delicious chicken -I would never, ever use frozen spinach. Maybe saute/drain/squeeze out water of fresh spinach until dry instead?


I tried out this recipe because I was looking to use up some extra ingredients I had laying around, but not a fan. I added only a dash of nutmeg for flavor, but I was hesitant about adding it at all, and I now wish I'd omitted it altogether. It tasted weird and my husband and I weren't impressed. There also wasn't much flavor in this. I added minced garlic to the spinach and that helped a little, as well as adding shredded mozzarella on top before sealing the puff. However, it was very easy to make and would taste much better with some additional seasonings.