Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / A1 Chicken Thighs En Croute on a Bed of Dijon Cooked Spinach #A1 Recipe
    Lost? Site Map

    A1 Chicken Thighs En Croute on a Bed of Dijon Cooked Spinach #A1

    A1 Chicken Thighs En Croute on a Bed of Dijon Cooked Spinach #A1. Photo by Chef #1802585047

    1/1 Photo of A1 Chicken Thighs En Croute on a Bed of Dijon Cooked Spinach #A1

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    Chef #1802585047's Note:

    A.1. Original Sauce Recipe Contest Entry. A1 Steak Sauce and Dijon create a delicate flavor for these en croute chicken thighs. This pocket of deliciousness on a bed of spinach cooked with Dijon and A1 Steak Sauce is a tasty and balanced meal.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Lay out 2 sheets of thawed puff pastry and divide each in half with a knife.
    2. 2
      In a small bowl mix 2 tablespoons of Dijon mustard and 2 tablespoons of A1 sauce and coat the 4 chicken thighs with this mixture.
    3. 3
      Place the chicken thighs on each of the pastry sheets and wrap each to completely cover, pinching the seams as you go.
    4. 4
      Place on a baking sheet lined with parchment paper seams side down and place in an oven preheated to 375 degrees for 35 minutes.
    5. 5
      While the chicken pockets are baking begin your spinach.
    6. 6
      Mix 2 tablespoons of A1 sauce and the other 2 tablespoons of Dijon mustard in a small bowl and place in a hot skillet along with the 6 cups of spinach minus a few leaves for garnish and cook while stirring frequently until dark and moist. 6 or 7 minutes.
    7. 7
      To plate lay down a bed of spinach and place your chicken pocket on top. Garnish with some uncooked spinach and use the other tablespoon of A1 in a squirt bottle to decorate the rim of the plates.

    Ratings & Reviews:

    • on August 27, 2014

      55

      This is Fantastic.....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2014

      55

      I am ready to take a bite!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 09, 2014

      55

      Wow this sounds delicious! Five stars!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (45)

    Advertisement

    Nutritional Facts for A1 Chicken Thighs En Croute on a Bed of Dijon Cooked Spinach #A1

    Serving Size: 1 (251 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 779.3
     
    Calories from Fat 452
    58%
    Total Fat 50.2 g
    77%
    Saturated Fat 12.6 g
    63%
    Cholesterol 57.2 mg
    19%
    Sodium 570.9 mg
    23%
    Total Carbohydrate 57.8 g
    19%
    Dietary Fiber 3.3 g
    13%
    Sugars 1.2 g
    4%
    Protein 24.4 g
    48%

    The following items or measurements are not included:

    A.1. Original Sauce

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites