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

• 2 sheets puff pastry
• 4 boneless skinless chicken thighs
• 6 cups spinach
• 4 tablespoons Dijon mustard
• 2 tablespoons A.1. Original Sauce

1. Lay out 2 sheets of thawed puff pastry and divide each in half with a knife.
2. 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. Place the chicken thighs on each of the pastry sheets and wrap each to completely cover, pinching the seams as you go.
4. 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. While the chicken pockets are baking begin your spinach.
6. 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. 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.

pastry, chicken thighs, spinach, mustard, original sauce

Taken from www.food.com/recipe/a1-chicken-thighs-en-croute-on-a-bed-of-dijon-cooked-spinach-a1-517764 (may not work)