Best Spinach Cheese Chicken Galette Recipes

CHICKEN POTPIE GALETTE WITH CHEDDAR-THYME CRUST

Steps:

• Combine flour, cheese, thyme and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; refrigerate 1 hour., For filling, melt butter in a large saucepan over medium-high heat. Add carrots, celery and onion; cook and stir until slightly softened, 5-7 minutes. Add mushrooms; cook 3 minutes longer. Add Swiss chard and garlic; cook until chard is wilted, 2-3 minutes., Whisk together broth, flour, salt and pepper; slowly pour over vegetables, stirring constantly. Cook until thickened, 2-3 minutes. Stir in chicken and oregano., Preheat oven to 400°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet. Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go, leaving center uncovered. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 30-35 minutes. Cool 15 minutes before slicing. Sprinkle with parsley.

SPINACH, CHEESE & CHICKEN GALETTE

Steps:

• 1. Preheat oven to 400 degrees 2. Let pie crust come to room temperature, so it does not tear. While you wait, mince two cloves of garlic and mix with canned spinach (drained and squeeze of water) creme fraiche, cream cheese, manchego cheese, half of the goat cheese, and a pinch of salt. Set aside. 3. Season your chicken thighs with salt and pepper, sear then cook for about 10-15 minutes or until done. Let sit for 5 minutes. 4. Dice chicken into small cubes, and mix with your cheese. 5. Unroll your store bought crust, and in the center place your filling in the center. I put a little olive oil on the inside (I find store bought crusts aren't as dynamic or flakey - this will spruce it up a bit). Gently fold the edges in so you don't tear them. 6. Brush the outside of the dough with a an egg wash so it browns nicely. 7. Bake at 400 for 12-15 minutes or until golden brown. Remove and serve with spinach tossed lightly in olive oil. Top with chopped scallion and the remained of your goat cheese as garnish.

CHEESY SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
• Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
• Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
• Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
• Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.

VEGETARIANS WILL LOVE PARADE CHEF JON ASHTON'S SPINACH AND MUSHROOM GALETTE WITH EVERYTHING CRUST

Steps:

• Adjust oven rack to lower-middle position. Preheat oven to 375°F. In a large skillet over medium, melt 1 Tbsp butter. Add leek, thyme and a pinch of salt. Cover and cook, stirring occasionally, 3-5 minutes or until leek is tender and just beginning to brown. Scrape into a large bowl. Return pan to medium-high heat; melt remaining 1 Tbsp butter. Add mushrooms and a pinch of salt. Saute 5-7 minutes or until mushrooms have released their liquid and are golden brown. Add to bowl with leeks. Stir in Boursin until melted. Stir in spinach and mustard. Season with salt and pepper to taste. Unroll pie crust on a baking sheet lined with parchment paper. Sprinkle Gruyere over crust, leaving a 1¼-inch border. Top cheese with spinach mixture. Fold edge of crust over sides of filling (it won't cover it completely), pleating edges as you go. Brush crust with egg. Sprinkle crust with everything seasoning. Bake 30-35 minutes or until crust is golden brown. If desired, sprinkle with chives and/or Parmesan. Let stand 5 minutes before slicing. Serve warm or at room temperature.