Ingredients
-
2
-
4
-
6
-
4
-
2
-
-
-
-
-
-
-
-
-
-
Directions
A1 Chicken Thighs En Croute on a Bed of Dijon Cooked Spinach #A1, 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., Yummy!!, The best!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Lay Out 2 Sheets of Thawed Puff Pastry and Divide Each in Half With a Knife. |
|
2
Done
|
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
Done
|
Place the Chicken Thighs on Each of the Pastry Sheets and Wrap Each to Completely Cover, Pinching the Seams as You Go. |
|
4
Done
|
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
Done
|
While the Chicken Pockets Are Baking Begin Your Spinach. |
|
6
Done
|
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
Done
|
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. |
