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Elegant Chicken in Phyllo

4 boneless chicken breasts
1 medium yellow onion, sliced
1 lb portabella mushroom, chopped fine
1 lb fresh spinach, microwaved in covered bowl 'til just soft,and seasoned with
1 tablespoon lemon juice
salt and pepper
14 lb fontina, sliced (or other sharp or rich cheese)
12 cup flour, seasoned with
12 teaspoon salt, and
18 teaspoon pepper
6 tablespoons olive oil
1 tablespoon dried basil
1 teaspoon dried tarragon
salt and pepper
4 phyllo pastry sheets (approx. 12" x 18" ea.)
2 tablespoons butter, melted & combined with
2 tablespoons olive oil (for brushing phyllo)


PREPARE THE COMPONENTS: Dredge chicken breasts in seasoned flour & brown in 2 T Olive Oil over med-high heat, 'til nicely browned, but not cooked through - Set aside Carmelize onions by sauteeing over low heat in 2 T olive oil, stirring occassionally, until soft, brown, and becoming sticky - Set Aside Saute chopped mushrooms in 2 T Olive Oil until soft; add Basil, Tarragon, Salt & Pepper to taste - Set aside ASSEMBLE THE PACKAGES: Lay a sheet of phyllo on counter - brush lightly with mixture of melted butter & olive oil (Keep phyllo tightly wrapped at all times until ready to use - if not, it will become dried-out & unusable almost immediately) Fold in half & brush top again Set a chicken breast at center toward bottom; spread 1/4 of onions, 1/4 of spinach, 1/4 of mushrooms, & 1/4 of sliced cheese on top fold phyllo in on both ends & bottom, and roll up like an envelope, brushin dry areas w/ oil-butter mixture as you go Repeat w/ remaining ingredients, & place all on baking sheet May be refrigerated or frozen at this point BAKE: In a 325 degree oven about 30 minutes, 'til golden Serve w/ salad & rice pilaf, and a good white wine such as Sauvignon Blanc

Source: www.food.com