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

READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lay out 2 sheets of thawed puff pastry and divide each in half with a knife.
  • 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.
  • Place the chicken thighs on each of the pastry sheets and wrap each to completely cover, pinching the seams as you go.
  • Place on a baking sheet lined with parchment paper seams side down and place in an oven preheated to 375 degrees for 35 minutes.
  • While the chicken pockets are baking begin your spinach.
  • 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.
  • 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.
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