Saturday, October 17, 2009

GRUYERE CHICKEN EN CROUTE



1 package (6 ounces) fresh baby spinach leaves
1 medium onion
1 teaspoon butter
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
1 garlic clove, pressed
1 jar (12 ounces) roasted red peppers, drained and patted dry
1½ cups (6 ounces) grated Gruyère cheese, divided
2½ cups diced roasted chicken
24 sheets (9 x 14 inches) thawed, frozen phyllo dough
Nonstick cooking spray
Dijon Cream Sauce

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.

1 Preheat oven to 400ºF. Slice spinach using Santoku Knife. Cut onion lengthwise into quarters without cutting through root end. Slice onion. Melt butter in (4-qt.) Casserole over medium-high heat. Add onion, salt, black pepper and pressed garlic. 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 Colander; squeeze dry using paper towels and set aside.

2. Dice roasted peppers. Coarsely grate 1 cup of the cheese. Combine roasted peppers, cheese and chicken in Mixing Bowl; stir together and set aside.

3. Unfold one sheet of phyllo onto Large Cutting Board. Lightly spray with nonstick cooking spray. Finely 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 ½ cup chicken mixture over spinach. Fold sides of phyllo in toward center; gently roll up. Place onto 9×13 pan, seam side down. Repeat with remaining phyllo, spinach mixture and chicken mixture for a total of eight bundles.

4. 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.

DIJON CREAM SAUCE

1 tablespoon butter

1 garlic glove pressed

1 tablespoon all purpose flour

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1 cup milk

1 tablespoon dijon mustard

1. Melt butter and pressed garlic over medium heat. Stir in flour, salt and cayenne pepper; stir until smooth. Cook 1-2 minutes, stirring constantly until mixture has a nutty aroma (do not allow mixture to brown). Add milk; wisk constantly until mixture comes to a boil and is slightly thickened. Remove from heat; whisk in mustard.

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