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

A1 CHICKEN THIGHS EN CROUTE ON A BED OF DIJON COOKED SPINACH #A1

A1 Chicken Thighs En Croute on a Bed of Dijon Cooked Spinach #A1 image

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.

Provided by Brenda C.

Categories Sauces

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

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

Steps:

Lay out 2 sheets of thawed puff pastry and divide each in half with a knife.
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.
Place the chicken thighs on each of the pastry sheets and wrap each to completely cover, pinching the seams as you go.
Place on a baking sheet lined with parchment paper seams side down and place in an oven preheated to 375 degrees for 35 minutes.
While the chicken pockets are baking begin your spinach.
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.
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.

BAKED CHICKEN THIGHS

Baked Chicken Thighs image

These easy baked chicken thighs are breaded in panko with some heat from Sriracha sauce. Feel free to increase the amount of hot sauce.

Provided by Madelynn Kehrt

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1 teaspoon kosher salt, divided
1 ⅓ teaspoons ground black pepper, divided
2 eggs, beaten
¼ cup milk
1 tablespoon Sriracha sauce
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon granulated onion
1 ½ cups unseasoned panko bread crumbs
8 skin-on, bone-in chicken thighs

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
Combine flour, 1/3 teaspoon kosher salt, and 2/3 teaspoon black pepper in a shallow bowl.
Combine eggs, milk, Sriracha sauce, 1/3 teaspoon kosher salt, and 1/3 teaspoon black pepper in a shallow bowl.
Combine panko bread crumbs, 1/3 teaspoon kosher salt, 1/3 teaspoon black pepper paprika, garlic powder, and granulated onion in a shallow bowl.
Dredge chicken thighs first in flour mixture, then egg mixture, and finally in panko mixture, shaking off excess after each step. Place coated chicken thighs onto the prepared baking sheet, skin-side up.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 309.8 calories, Carbohydrate 27 g, Cholesterol 111.3 mg, Fat 13.5 g, Fiber 0.6 g, Protein 23.4 g, SaturatedFat 3.8 g, Sodium 493.8 mg, Sugar 0.5 g

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