Creamy Tuscan Chicken Pop Tart

• porciones: Servings 3
• tiempo total: 27 minutes

Ingredientes

2 Tbsp extra-virgin olive oil

5 boneless, skinless chicken thighs

2 tsp kosher salt

2 tsp freshly ground black pepper

1 ½ Tbsp Italian seasoning

1 Tbsp smoked paprika

1 Tbsp Weber roasted garlic herb seasoning

Tuscan Sauce

4 Tbsp unsalted butter

5 cloves garlic, minced

½ onion, diced

1 cup sun-dried tomatoes, chopped

¾ cup heavy cream

2 cups baby spinach

1 cup grated Parmesan cheese

½ Tbsp smoked paprika

¼ tsp cayenne pepper (optional, for heat)

Salt to taste

Instrucciones

1 sheet puff pastry (cut in half, makes 1 medium pop tart)

⅓ cup shredded mozzarella cheese (per pop tart)

1 egg, beaten (for egg wash)

Garlic butter (for brushing after baking) can by storebought!

For Baking

Parchment paper + baking sheet

Instructions

1.Heat olive oil in a skillet over medium-high heat.

2.Season chicken thighs with salt, pepper, Italian seasoning, smoked paprika, and garlic herb seasoning.

3.Sear 4–5 minutes per side until golden brown and cooked through.

4.Remove from the pan,, then chop into small bite-sized pieces.

5.You can do this in the same skillet, melt butter. Add garlic and onion, sauté until fragrant.

6.Stir in sun-dried tomatoes, then pour in heavy cream. Simmer gently for 2–3 minutes.

7.Add spinach and cook until wilted. Stir in Parmesan, smoked paprika, and cayenne. Mix until creamy and smooth.

8.Add chopped chicken back into the sauce, coating evenly.

7.Preheat the oven to 380°F (190°C). Line a baking sheet with parchment.

10.Roll out the puff pastry and cut in half. Place one piece on the prepared sheet.

11.Spoon a thin layer of creamy Tuscan chicken in the center (don’t overfill).

12.Sprinkle it with mozzarella.

13.Top with another rectangle of puff pastry. Use a fork to crimp the edges.

14.Lightly score the top with a crosshatch pattern and brush with egg wash.

15.Bake for about 20 minutes, or until the pastry is puffed and golden brown.

16.Brush hot pop tart with garlic butter. Let cool slightly before cutting. Enjoy!