Ingredients
- 19 1/4 sheets
- 2 chicken (skinless boneless)
- 1 egg
- 40 gr all-purpose flour salt pepper
- 45 ml olive oil
- 20 ml dijon-style mustard
- 16 ml water
- 2 gr nutmeg (ground)
- 1 package pepperidge farm puff pastry (frozen)
- 1 package spinach (frozen chopped thawed)
Thaw pastry sheets at room temperature 30 minutes. Mix egg and water. Set aside. Preheat oven to 400�F. Between 2 sheets of waxed paper pound chicken to 1 cm 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 15 minutes. In same pan mix spinach and nutmeg. Cook 5 minutes. Set aside. Unfold pastry on lightly floured surface. Roll each sheet into 36 cm square and cut into 4 (7-inch) squares. Place chicken in center of 4 squares. Spread with 1 teaspoon mustard and top with about quarter 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 25 minutes or until golden.
Posted To Fabfood 5-98 By Lisa <owner-Fabfood>
