Chicken In Phyllo With Mustard Sauce Recipes

CHICKEN IN PHYLLO

Steps:

• Make sauce by combining green onions, mayonnaise, lemon juice, garlic cloves and tarragon. Set aside.
• Brush one sheet of phyllo with butter.
• Place one chicken breast in one corner.
• Spoon on the sauce.
• Top with slice of cheese.
• Roll over the phyllo sheet placing the fold inside.
• Brush with melted butter.
• Sprinkle with parmesan cheese.
• Bake for 1 hour in a preheated 350°F oven.
• Tip: Notes Remove phyllo from freezer night before. When ready to prepare, take out 6 sheets and return package of phyllo to freezer. Place you phyllo between damp sheets of paper towels. Cover with tea towel to keep them damp, otherwise they will dry up and become brittle.

CHICKEN IN PHYLLO

Steps:

• Preheat oven to 400℉ (200℃). Halve chicken breasts & pound flat. Melt butter. Layer 4 sheets of phyllo, buttering each sheet. On each chicken breast sprinkle 1 tablespoon shallots and ¼ teaspoon of sage. If using fresh sage use one whole large leaf for each breast. Lay one ounce of cheese on each breast & roll up. Place breast in the middle of the phyllo, at one end; roll once, fold in sides, brush with butter and continue rolling, buttering as you go. Lay all on ungreased cookie sheet and bake 25 minutes until browned and the breasts have been cooked through. If you have a thermometer the breasts should reach an internal temperature of 165 degrees F.

MOROCCAN-STYLE CHICKEN PHYLLO ROLLS

Steps:

• Make filling:
• Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes. Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
• When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
• Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling.
• Make rolls:
• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter. Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
• Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling). Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.
• Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere. Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets. Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
• Transfer rolls to a rack to cool slightly.

CHICKEN IN MUSTARD SAUCE

Steps:

• Sprinkle the meat with the salt and pepper.
• Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
• Mix in the onion and continue cooking for one minute.
• Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
• Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
• Remove the meat to a serving platter and keep warm.
• Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
• Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
• Serve the chicken with the sauce.

CHICKEN WITH MUSTARD SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon zest. , Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.

PHYLLO CHICKEN

Steps:

• Preheat oven to 375°. Brush sides and bottom of a 13x9-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter. Repeat with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. , In a large bowl, combine the chicken, bacon, broccoli and cheese; spread evenly over phyllo in baking dish. In a small bowl, whisk the eggs, cream, milk, salt and pepper; pour over chicken mixture. Cover filling with one sheet of phyllo; brush with butter. Repeat with remaining phyllo dough. Brush top with remaining butter. , Bake, uncovered, until light golden brown and thermometer reads 160°, 35-40 minutes. Let stand for 5-10 minutes before serving.

CHICKEN IN ONION AND MUSTARD SAUCE

Steps:

• Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.
• Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.

CHICKEN IN PHYLLO WITH MUSTARD SAUCE

Steps:

• Preheat oven to 425 degrees. Melt the butter in a large skillet. Sprinkle chicken with salt and pepper. Saute chicken pieces until no longer pink, about 4 to 5 minutes. Do not overcook. Transfer to platter. Pour off butter remaining in the pan. Add the mustard, scraping up any brown bits remaining on the bottom of the pan. Whisk in the heavy cream and bring to a boil. Reduce heat and simmer until reduced to about 1 cup. Pass sauce through a strainer. Add chicken pieces and toss to coat. Lay 1 sheet of phyllo on a baking tray. Brush with a little of the butter and sprinkle with some of the bread crumbs. Repeat with 4 sheets of phyllo. Place last sheet of phyllo on top. Place chicken on bottom of the long side of dough, leaving a slight edge. Turn up bottom edge and fold in sides. Roll up jelly roll fashion. Have seam side down on baking sheet. Brush dough with egg whites. Bake until crisp and golden brown, about 15 minutes. Cut into 2 inch slices and serve.

PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE

Steps:

• In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
• Preheat the oven to 400 degrees F
• Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
• Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
• Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.

CHICKEN WITH MUSTARD CREAM SAUCE

Steps:

• Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.

CHICKEN WITH ORANGE-MUSTARD SAUCE

Steps:

• Prick chicken in several places using a fork; arrange in a large dish in 1 layer. Season with salt and pepper and brush with 1 tablespoon olive oil. Cover and refrigerate for 15 to 30 minutes.
• Meanwhile, whisk remaining 2 tablespoons olive oil, mustard, orange zest, cumin, and fennel together in a small glass bowl.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush chicken with orange-mustard sauce and arrange on the preheated grill. Cook, turning often and brushing with more of the sauce, until legs are no longer pink at the bone and juices run clear, 16 to 18 minutes. Transfer chicken to a platter and garnish with cilantro.

SALMON AND CRAB IN PHYLLO WITH WHITE WINE HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 350F and lightly oil (or use cooking spray) a glass baking dish.
• Place parsley, bread crumbs, 1/2 tsp dill weed, lemon juice, garlic, lemon pepper, and 2 Tbsp white wine in a mini food processor or chopper; process until parsley is finely chopped and the other ingredients are well combined.
• Add in cream cheese and process again until well mixed.
• Add parmesan and crab and pulse a couple of times just to lightly mix everything together and to break up the crab a bit (don't pulverize the crab).
• Lay out one sheet of phyllo and spray with cooking spray or lightly brush with olive oil.
• Layer a second sheet on top and spray again.
• Spoon half of the crab mixture into the middle of the phyllo, and lay one salmon filet on top.
• Wrap and fold the dough over the fish, and place fold side down in the baking dish.
• Spray the top of the packet with cooking spray.
• Repeat with the remaining phyllo, fish, and crab mixture.
• Bake for approximately 30 minutes, until the fish is cooked and the phyllo has begun to brown.
• When there are just a few minutes of baking time left, combine all the sauce ingredients in a small saucepan with a wire whisk.
• Cook over medium-low heat while whisking continuously, and remove from heat as soon as it comes to a boil.
• Spoon sauce over the packets and serve.