Dinner

Gruyere Chicken en Croute is for Dinner.

Gruyere Chicken en Croute takes 20 minutes to prepare.

Gruyere Chicken en Croute takes 22 minutes to cook.

Gruyere Chicken en Croute makes 1 servings.

The ingredients for Gruyere Chicken en Croute are:

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 or chopped
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 (optional)
1 Tbsp butter
1 garlic clove pressed or chopped
1 Tbsp whole wheat flour
1/4 tsp salt
1/8 tsp Cayenne pepper
1 cup milk
1 Tbsp Dijon Mustard

Here is how you make Gruyere Chicken en Croute:

1) Preheat oven to 400ºF. Chop spinach , Cut onion lengthwise into quarters without cutting through root end. Slice onion, should make small diced pieces. Melt butter on med-high heat. Add onion, salt, black pepper, and garlic pressed or chopped. Cook and stir 2-3 minutes or until onion is tender. Add spinach and cook 2-3 minutes oruntil wilted. Drain spinach mixture usinga small colander; squeeze dry using papertowels 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 a largecutting board. Lightly spray withnonstick cooking spray. Finely grate about 1tablespoon of the remaining cheese over phyllo.Repeat two more times to create a stack ofthree sheets phyllo, ending with cheese. Place 1tablespoon of the spinach mixture onto phyllo2 inches from short end. Place ½ cup chickenmixture over spinach. Fold sides of phyllo intoward center; gently roll up. Place ontobaking pan or 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 nonstickcooking spray. Finely grate remainingcheese over each bundle. Bake 20-22 minutesor until golden brown. Remove from oven; letstand 5 minutes. Cut bundles in half diagonally. Serve with Dijon Cream if desired.Yield: 8 servingsNutrients 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 gDijon Sauce instructions:In a 4qt. casserole melt butter and garlic over medium heat. Stir in flour, salt, and cayenne pepper; stir until smooth. Cook 1-2 minutes, stirring constantly till the mixture has a nutty aroma (do not let mixture brown). Add milk all at once and stir with a whisk until mixture comes to a boil and is slightly thickened. Remove from heat and whisk in Dijon Mustard. Serve immediatly.Yeild: 8 servings (2 Tbsp)Nutrients per serving: Calories 35, Total Fat 2 g,Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 3 g,Protein 1 g, Sodium 150 mg, Fiber 0 gNumber of Servings: 1Recipe submitted by SparkPeople user DAISEYCHAINS.

The nutritional information for Gruyere Chicken en Croute is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 649.0

• Total Fat: 7.3 g
• Cholesterol: 342.2 mg
• Sodium: 383.5 mg
• Total Carbs: 0.0 g
• Dietary Fiber: 0.0 g
• Protein: 136.2 g