A delightful dish featuring chicken thighs wrapped in puff pastry, served on a bed of Dijon-flavored spinach.
Preheat your oven to 375°F.
Preheating ensures even cooking and a crispy pastry.
Lay out the thawed puff pastry sheets and cut each into two equal parts.
Use a sharp knife to make clean cuts.
Mix the Dijon mustard and A1 sauce in a small bowl.
Adjust the ratio of mustard to sauce to suit your taste.
Coat the chicken thighs with the prepared sauce mixture.
Ensure the chicken is evenly coated for consistent flavor.
Place each chicken thigh on a piece of puff pastry and wrap to enclose, pinching the seams to seal.
Pinch the seams tightly to prevent leaks during baking.
Place the wrapped chicken on a parchment-lined baking sheet, seam side down, and bake for 35 minutes.
Check for a golden brown color to ensure the pastry is fully cooked.
In a hot skillet, cook the spinach with the remaining sauce mixture, stirring frequently until wilted.
Cook the spinach just until wilted to retain its vibrant color.
Plate the cooked spinach as a bed and place the baked chicken pocket on top. Garnish with fresh spinach leaves.
Arrange the dish attractively for a professional presentation.
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