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January 20, 2008

Gruyere, anyone?

Gruyère Chicken en Croûte (super yummy...I modified this recipe, Gruyere is really tasty although it may smell bad, but Trader Joe's didn't have any in stock at 8.99/pound, and I wasn't going to pay 12.99/pound at Krogers, so I actually used muenster, which my girls loved, no red peppers, added mushrooms)

“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 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

• 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 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 Colander; squeeze dry using paper
towels and set aside.

2. Dice roasted peppers using Santoku Knife.
Coarsely grate 1 cup of the cheese using
Deluxe Cheese Grater. Combine roasted
peppers, cheese and chicken in Stainless
(2-qt.) Mixing Bowl; stir together and set aside.

3. Unfold one sheet of phyllo onto Large
Grooved Cutting Board. Lightly spray with
nonstick cooking spray. Using Microplane®
Adjustable Grater, 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
Rectangle Stone, 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.

Yield: 8 servings

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

Here's another ATC (artist trading card...2.5 x 3.5") I made...I'm going to do one each month, sorta like a mini-scrapbook. What I really want is the 7 Gypsies ATC spinner, but it's a little more than I can spend right now.

7 comments:

Anne Marie said...

Oh dear, that recipe looks so incredibly delicious! I'll have to see if my kids would go for that. Love your ATC card. One of the blogs I check regularly -- Elise Blaha -- uses baseball card sleeves for her ATC collection. Here's her post with her collection: http://www.eliseblaha.typepad.com/cardart/

KJ-Starre said...

Ooooh! I love Gruyere cheese but it is SUPER expensive here too. Love the trading card with your handwriting on it. Adorable shoes!!

JO said...

Call me lazy ...but I'd rather you make it , than me (ha ha - yup, i'm lazy). Are you still painting ? haven't seen a PAINT picture in a while. Have a lovely weekend.

inara said...

oh the yumminess! And your atc is adorable!!!

Kate O'Brien said...

Ok that recipe looks divine! Definitely gonna try it out!

Love your 1st ATC of the year. Can't wait to see what others you come up with!

Samantha said...

That looks really, really good!! I'm adding it to my "must try" recipes ;) TFS!!

Scrappycook said...

OK, yum! I will be trying that recipe soon!