Chicken in Pastry, New Mexico Style

  • Yield: servings

Ingredients

Crust:
1 1/3cups pie crust mix (from 11 ounce box)
2tablespoons plus 2 teaspoons cold water
Chicken:
1-- container (8 oz) chives and onion cream cheese spread
1/2cup red bell pepper diced
6-- boneless skinless chicken thighs
1 1/2teaspoons garlic salt
3-- roasted green chilis peeled and seeded and cut in half
Sauce:
3tablespoons butter
3tablespoons flour
1 1/2cups milk
1/2teaspoon celery salt
1/4teaspoon ground mustard
1teaspoon cumin
1/2cup pepper jack cheese
1/2cup sharp cheddar cheese
1tablespoon lemon juice
Garnish:
1/4cup coarsely chopped cilantro leaves

Instructions

Preheat oven to 400 degrees F. In medium bowl, blend crust mix and add water until a ball forms. Flour large cutting board or pastry mat and roll out dough for a 9 inch pie crust. Cut circle in half horizontally and then in thirds vertically to get six sections of crust. Cover with wax paper and set aside. In small bowl mix together cream cheese and bell peppers. Uncover pastry and unroll one thigh onto each pastry section. Spread cream cheese mixture evenly over each thigh. Top each thigh with a green chili half. Roll thigh up tightly and fold pastry section over to cover thigh completely. Place thighs in a 9" by 13" baking dish and bake for 30 minutes. Turn heat up to 450 degrees F and bake for an additional 10 minutes, or until crust is golden brown.

Prepare sauce while chicken is baking. In medium sauce pan, melt butter over medium low heat. Whisk in flour and cook, stirring constantly, for about 7 minutes or until thickened and nutty smelling. Add milk slowly, stirring constantly. Turn heat up to medium and bring to boil, stirring frequently. Boil for one minute and turn heat down to medium low. Add celery salt, ground mustard and cumin. Cook for about twenty minutes, stirring frequently. During last minute, toss cheeses and lemon juice together in small bowl. Remove sauce from heat and stir in cheese until melted. Place thighs on serving platter, top with sauce and sprinkle evenly with cilantro. Serve immediately. Serves 6. Preparation and cooking time is about an hour.