Crispy Chicken and Cheesy Spinach Tart

Crispy Chicken and Cheesy Spinach Tart
By
Contributor
Crispy Chicken and Cheesy Spinach Tart
Tyson

Crispy Chicken and Cheesy Spinach Tart

Don't let the word "tart" fool you.  This is a hearty, full-sized dish that is sure to be a crowd pleaser. Deceptively simple to make, yet so incredibly delicious, the tart features Tyson® Crispy Chicken Strips, caramelized onions and fresh spinach blended together in a creamy Gruyere cheese sauce.  So good your family will wonder where you hid the chef!

4
Servings
1631
Calories Per Serving
Deliver Ingredients

Notes

For quick preparation check out the Easy Crispy Chicken and Cheesy Spinach Tart variation which uses prepared Alfredo sauce.

Ingredients

  • 2½ Pounds Tyson Crispy Chicken Strips
  • 4 Tablespoons butter, divided
  • 3 cloves garlic
  • 2 Tablespoons flour
  • 1 Cup milk
  • 1 Cup cream
  • 1 Cup shredded Gruyere cheese
  • 1 Teaspoon salt
  • 1/8 Teaspoon white pepper
  • 1 sweet onion, diced
  • 11 Ounces fresh spinach
  • 1 egg
  • 14 Ounces pie crust, 2 crusts
  • ¼ Cup shredded Asiago cheese
  • 2 Tablespoons balsamic glaze

Directions

Prepare Crispy Chicken Strips according to package directions. Set aside, but keep oven on. Slice Crispy Chicken Strips when cooled.

Heat 2 tablespoons butter over medium heat and sauté garlic for 1 to 2 minutes. Add flour and stir for an additional 2 minutes. Whisk in milk and cream and bring to a boil.  Let boil for 5 minutes whisking continuously. Remove from heat and add Gruyere cheese, salt and pepper and stir until cheese melts. Set aside.

While cheese sauce is being prepared, heat remaining butter in a large skillet over medium heat. Add onions, cover and cook for 10 to 15 minutes stirring often until onions are tender.  Add spinach, cover and heat for 5 minutes stirring often until spinach has wilted. Set aside.

In a small bowl, whisk together 1 egg with 1 tablespoon of water. Set aside.

To assemble, lay out pie crusts on parchment lined baking sheets. Spread half of cheese sauce in the middle of the crusts leaving 1½ inches around the edge without any cheese sauce.  On top of sauced pie crusts, evenly divide the wilted spinach, caramelized onions, Crispy Chicken Strips, Asiago cheese and drizzle with balsamic glaze. Fold outside edges up and in over filling, center will remain without pie crust covering. Crimp with your fingers as you move around so that pie crust holds the filling. Brush egg wash over the edges of the crust and bake for 40 to 45 minutes or until crust is golden brown.

Nutritional Facts

Total Fat
95g
100%
Sugar
35g
39%
Saturated Fat
28g
100%
Cholesterol
226mg
75%
Carbohydrate, by difference
123g
95%
Protein
74g
100%
Vitamin A, RAE
476µg
68%
Vitamin B-12
1µg
42%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
366µg
100%
Calcium, Ca
395mg
40%
Choline, total
47mg
11%
Copper, Cu
1mg
0%
Fiber, total dietary
9g
36%
Fluoride, F
2µg
0%
Folate, total
136µg
34%
Iron, Fe
10mg
56%
Magnesium, Mg
200mg
63%
Manganese, Mn
3mg
100%
Niacin
29mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
1157mg
100%
Riboflavin
1mg
91%
Selenium, Se
59µg
100%
Sodium, Na
3683mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
333g
12%
Zinc, Zn
5mg
63%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.