Chef Judson Todd of Healthy Infused Cuisine shares his recipe for chicken en croute!
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1611 per serving
- 4 Sheets of Puff Pastry
- 4 Boneless and Skinless Chicken Breast
- 2 cup Frozen Chopped Spinach
- 1 Small Red Onion, diced
- 1 Large Red Pepper, diced
- 1 Large Yellow Pepper, diced
- 2 16oz Packages of Cream Cheese
- 3/4 cup Sour Cream
- 3 cloves garlic, minced
- 1/3 cup Parmigiano Reggiano Cheese
- 1/3 cup Pecorino Romano Cheese
- 1 egg
- 4 slices Swiss Cheese
- 4 tablespoons Cajun Seasoning
- black pepper
- sea salt
Cut puff pastry into 4 pieces. On a lightly floured Surface, pull sheets to enlarge.
Creamed Spinach Mix
In a sauce pan combine olive oil, garlic, vinegar, lemon juice, red pepper flakes, and JTA seasoning mix, along with diced peppers and onions. Turn head to medium and saut until vegetables are semi-soft. Add you spinach to the mix and stir. When these ingredients have been combined add your cream cheese and sour cream. Lastly add your Parmesan cheeses to the mix.
Season your chicken with black pepper and sea salt. On the griddle or in a large non-stick skillet, add your olive oil and sear on each side, about 4 minutes per side or until a nice golden brown color has appeared. Transfer chicken to foil, tent and set aside.
Place all four squares of pastry on your board and begin building the encroute. First start with a layer of swiss cheese, then add your creamed spinach, then add your diced chicken, top with more creamed spinach. Take each corner and fold in, completely covering the inside. (Don't worry if it is not pretty, this is the bottom of the pastry). Flip the pastry over and place on a lined and greased baking sheet. Brush with egg wash and Bake at 400 degrees for 45 minutes to an hour. Let sit for 10 minutes after it is out of the oven.