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one flaky croissant sandwich filled with finely shredded chicken coated in coarse green arugula pesto, thin browned mushroom slices and softened pale Fontina
Melissa Hart

Arugula Pesto Chicken Croissants

Peppery arugula and toasted walnuts make a full-bodied pesto that coats shredded chicken without needing a heavy layer spread over both sides of the croissant. Roast the mushrooms until their released water has evaporated, then keep them in a separate layer so their browned slices stay distinct from the green filling. Fontina softens quickly in the oven, so watch the exposed croissant edges and remove the loose tops before they get darker than you want.
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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.