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Andrew Fowler

Arugula Pesto Chicken Croissants

Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz cremini mushrooms thinly sliced
  • 1 tbsp olive oil for mushrooms
  • 1/2 tsp fine salt divided
  • 1 lb boneless skinless chicken breast cut into two even thick pieces
  • 4 cups water for poaching
  • 1/4 cup walnut pieces
  • 2 cups packed baby arugula washed and dried
  • 1/2 cup packed fresh basil leaves
  • 1 small garlic clove
  • 1/4 cup finely grated Parmesan
  • 2 tbsp lemon juice
  • 1/4 cup extra-virgin olive oil for pesto
  • 4 large plain croissants about 3 oz each, split
  • 4 oz Fontina thinly sliced

Method
 

  1. Heat oven to 425°F. Toss mushrooms with their tablespoon oil and 1/4 teaspoon salt on a sheet pan and roast for 18 to 22 minutes, turning once, until browned and no loose liquid remains.
  2. Bring poaching water and the remaining 1/4 teaspoon salt to a gentle simmer. Add chicken, partly cover and cook for 15 to 20 minutes until the thickest centers reach 165°F; drain, rest for 5 minutes and shred finely with two forks.
  3. Toast walnuts in a dry skillet over medium-low heat for 3 minutes and cool. Pulse walnuts, arugula, basil, garlic, Parmesan and lemon juice in a food processor, then pulse in the pesto olive oil to make a thick, slightly coarse sauce.
  4. Fold the pesto through the warm shredded chicken. Reduce oven to 350°F and place croissant bottoms on a sheet pan.
  5. Divide chicken over the bottoms, add roasted mushrooms and cover with Fontina. Set the tops beside them and bake for 5 to 7 minutes until cheese softens, removing the plain tops early if they color.
  6. Close the sandwiches with the warmed tops and serve immediately.