July 3, 2009, Newsletter Issue #262: Yuletide Chicken

Tip of the Week

This dish is elegant and deceptively easy! Don´t skip the pounding of the chicken or it won´t cook completely before the phyllo is golden brown!

Green Beans Almondine and Wild Rice are complimentary side dishes.

4 ounces skinless boneless chicken breast
freshly ground black pepper
5 ounces herbed cream cheese
8 sheets frozen phyllo dough, thawed
1/3 cup butter, melted


Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly till about 1/4" thick. Sprinkle with pepper.

Divide the cream cheese into 4 equal pieces; form into balls. Place a cheese ball in the center of each piece of chicken. Fold in the sides and roll the pieces up, jelly-roll style. Line a baking sheet with parchment paper or foil. Evenly stack 8 phyllo dough sheets on a work surface. (Cover and return the remaining phyllo to your freezer.) With a sharp knife, cut the phyllo stack into 12" squares; discard trimmings. Generously brush one square with butter, Place another square on top; brush with butter. Keep the remaining 6 squares of phyllo covered with plastic wrap to prevent drying. Place a chicken breast, seam side down, on the buttered stack. Gather up the phyllo to form a bundle, twisting top slightly to hold it together. With a spatula, transfer to a prepared baking sheet. Repeat with the remaining phyllo squares and chicken breasts.

Bake at 375 F. for 25-30 minutes or until phyllo is golden. Serve hot.

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