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
2½ cups diced roasted
24 sheets (9 x 14 inches)
thawed, frozen phyllo
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
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
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