Gruyère Chicken en Croûte
"En croûte" describes a food that is wrapped in pastry and baked. Here roasted red peppers and fresh spinach are elegantly wrapped in phyllo.
- 1 pkg (6 oz) fresh baby spinach leaves (7 cups/1.75 L)
- 1 medium onion
- 1 tsp (5 mL) butter
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) coarsely ground black pepper
- 1 garlic clove, pressed
- 1 jar (12 oz/370 mL) roasted red peppers, drained and patted dry
- 1 1/2 cups (6 oz/175 g) grated Gruyère cheese, divided
- 2 1/2 cups (625 mL) diced roasted chicken
- 24 sheets (9 x 14 inches/ 23-25 cm) thawed, frozen phyllo dough
- Nonstick cooking spray
- Dijon Cream Sauce (optional)
Preheat oven to 400ºF. Slice spinach using Santoku Knife. Cut onion lengthwise into quarters without cutting through root end. Slice onion using Ultimate Mandoline fitted with v-shaped blade. Melt butter in (4-qt.) Casserole over medium-high heat. Add onion, salt, black pepper and garlic pressed with Garlic Press. Cook and stir 2-3 minutes or until onion is tender. Add spinach and cook 2-3 minutes or until wilted. Drain spinach mixture using small Stainless Mesh Colander; squeeze dry using paper towels and set aside.
Dice roasted peppers using Santoku Knife. Grate 1 cup of the cheese using Rotary Grater. Combine roasted peppers, cheese and chicken in Stainless (2-qt.) Mixing Bowl; stir together and set aside.
Unfold one sheet of phyllo onto Large Grooved Cutting Board. Lightly spray with nonstick cooking spray. Using Microplane® Adjustable Fine Grater, grate about 1 tablespoon of the remaining cheese over phyllo. Repeat two more times to create a stack of three sheets phyllo, ending with cheese. Place 1 tablespoon of the spinach mixture onto phyllo 2 inches from short end. Place 1/2 cup chicken mixture over spinach. Fold sides of phyllo in toward center; gently roll up. Place onto Rectangle Stone, seam side down. Repeat with remaining phyllo, spinach mixture and chicken mixture for a total of eight bundles.
- Spray outside of each bundle with nonstick cooking spray. Finely grate remaining cheese over each bundle. Bake 20-22 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut bundles in half diagonally using Bread Knife. Serve with Dijon Cream Sauce, if desired.
- 8 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 310, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 60 mg, Carbohydrate 26 g, Protein 22 g, Sodium 500 mg, Fiber 1 g
Dijon Cream Sauce: In (4-qt.) Casserole, melt 1 tablespoon butter and 1 garlic clove, pressed with Garlic Press, over medium heat. Stir in 1 tablespoon all-purpose flour, 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper; stir until smooth. Cook 1-2 minutes, stirring constantly until mixture has a nutty aroma (do not allow mixture to brown). Add 1 cup milk all at once; whisk constantly using Silicone Sauce Whisk until mixture comes to a boil and is slightly thickened. Remove from heat; whisk in 1 tablespoon Dijon mustard. Serve immediately.
Nutrients per serving (2 tablespoons): Calories 35, Total Fat 2 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 3 g, Protein 1 g, Sodium 150 mg, Fiber 0 g
Gruyère cheese is a Swiss cheese with a sweet, nutty flavor. It can be found in the gourmet cheese section of most supermarkets. If desired, regular Swiss cheese can be substituted for the Gruyère cheese.