Ingredients
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2
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4
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6
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4
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2
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-
-
-
-
-
-
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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!
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Steps
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1
Done
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Lay Out 2 Sheets of Thawed Puff Pastry and Divide Each in Half With a Knife. |
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2
Done
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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. |
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3
Done
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Place the Chicken Thighs on Each of the Pastry Sheets and Wrap Each to Completely Cover, Pinching the Seams as You Go. |
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4
Done
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Place on a Baking Sheet Lined With Parchment Paper Seams Side Down and Place in an Oven Preheated to 375 Degrees For 35 Minutes. |
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5
Done
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While the Chicken Pockets Are Baking Begin Your Spinach. |
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6
Done
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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. |
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7
Done
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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. |
