ELEGANT CHICKEN EN CROUTE

ELEGANT CHICKEN EN CROUTE image

Yield 4 servings

Number Of Ingredients 11

1 pkg. P. F. Puff Pastry Sheers
1 egg
q Tbl water
2 skinless, boneless chicken breast (abt. 1/2 lb)
1/3 cup All Purpose Flour
salt & peper to taste
3 Tbl.olive oil
1 pkg. (10 oz) frozen spinach
thawed adn well drained
1 tsp. nutmeg optional
4 tsp.Dijon style mustard

Steps:

1. Thaw pastry sheet at room temp. 30 min.. Mix egg & water set aside. Preheat oven 400 deg. Between two sheets of waxed paper, pound chicken to 1/4" thick. Cut breast halves in half. Coast chickenwith flour sprinkle salt & pepper. 2. In med. skillet, over med/hi heat oil. Add chicken and cook until brown. Set aside.Cover and refrig. 15 min. In same pan mix spinach, nutmeg,cook 5 min., set aside. 3. Unfold pastry on lightly floured surface. Roll each sheet into 14 inch sq. and cut into 4 (7 inch) sq. Place chicken in center of the 4 squares. Spread 1 tsp mustard and top with 1/4 cup spinach mix. Brush edges with egg mixture. Top each with another pastry sq. press edges together to seal.Brush with remaining egg mixture. Place on baking sheet. Bake 25 min. or until golden brown