Ingredients:
8 sheets phyllo dough
1/2 cup melted butter
4 boneless skinless chicken breasts, and flattened
2 tablespoons butter
2 cloves garlic, minced
2 shallots, thinly sliced
1 large portabella mushrooms, cleaned,diced
1/4 teaspoon thyme
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 teaspoons flour
1/8 cup dry white wine, good quality
1/2 cup swiss cheese, coarsley grated
1/2 cup apricot preserves, could use peach
2 lemons, juice of
Directions:
Step 1- Filling.
In a sauce pan saute mushroom in 2 tbsp of butter until golden brown, then set aside.
Next lightly saute shallots and garlic in same pan.
Mix mushrooms and shallots together add thyme, salt, pepper and flour to vegetables and mix well.
Now add the white wine and cook till all liquid is absorbed.
Taste, reseason if necessary and set aside to cool.
Once cooled add grated cheese to mixture.
Step 2- Phyllo Preparation- Preheat oven 350 degrees.
Brush 1 sheet of phyllo with melted butter.
Place a second sheet over the first and brush with melted butter.
Place the flattened chicken breast in the lower half of the phyllo sheet.
Put 1/4 of the filling mixture ontop of the chicken.
Fold the sides of the phyllo over the chicken envelope style.
Place on a baking sheet, seam side down, brush with melted butter.
Do the same to remaining chicken and bake in a 350 degree oven for 35 minutes.
Step 3- Apricot Lemon Glaze.
Heat apricot preserves and lemon juice together until well mixed.
Pour a small amount of glaze overtop of cooked phyllo chicken and serve the rest of the sauce on the side.
Enjoy.
Servings: 4
Time preparation: 20 min.
Time total: 55 min.