A1 Chicken Thighs En Croute On A Bed Of Dijon Cooked Spinach A1

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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.

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Steps

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Lay out 2 sheets of thawed puff pastry and divide each in half with a knife.

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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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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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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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While the chicken pockets are baking begin your spinach.

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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.

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6 or 7 minutes.

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To plate lay down a bed of spinach and place your chicken pocket on top.

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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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Ingredients

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puff pastry, boneless skinless chicken thighs, spinach, dijon mustard, a.1. original sauce