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July 3, 2009, Newsletter Issue #262: Yuletide Chicken
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Tip of the Week
This dish is elegant and deceptively easy! Donīt skip the pounding of the chicken or it wonīt 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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