Phyllo Wrapped Chicken With Southwest Pesto And Garlic Sauce Recipes

PHYLLO WRAPPED CHICKEN WITH SOUTHWEST PESTO AND GARLIC SAUCE

Steps:

• For pesto: Char peppers over gas flame or in broiler until blackened on all sides. Wrap in a paper bag and let stand 10 minutes. Peel and seed peppers. Grind roasted peppers, spinach, cheese, pine nuts, garlic and chipotle chilies in a food processor. With processor running, add oil; process until blended. Season with salt and pepper. For garlic sauce: Bring broth and whipping cream to a boil in a small saucepan. Add garlic and basil; simmer until sauce thickens slightly, about 20 minutes. Season with salt and pepper. ( Pesto and garlic sauce can be made 1 day ahead. Press plastic onto surface of presto; refrigerate. Cover sauce; refrigerate.) For chicken: Preheat oven to 400. Place 1 phyllo sheet on work surface so that 1 long side is parallel to edge of work surface (cover remaining phyllo with plastic wrap and damp towel.) Brush phyllo lightly with melted butter. Fold in half crosswise like a book. Brush with melted butter. Place 1 chicken breast so that 1 long side is 2 & quot; from bottom of phyllo, centering between sides of phyllo. Season chicken with salt and pepper. Spoon 1generous tablespoon of pesto over chicken. Sprinkle with ¼ cup cheese. Fold bottom of phyllo over chicken. Fold short sides of phyllo over chicken. Roll up jelly roll style. Place seam side down on large baking sheet. Brush with melted butter. Repeat with remaining phyllo, chicken, pesto & cheese; refrigerate remaining pesto for another use. Bake until chicken is cooked through and phyllo is golden, about 25 minutes. Transfer to plates. Bring garlic sauce to a simmer. Spoon sauce onto each dinner plate, reserving some for a gravy boat type dish. Place chicken in center of garlic sauce. Garnish with fresh whole basil leaves.

PHYLLO CHICKEN PACKETS

Steps:

• In a small bowl, combine the onions, mayonnaise, lemon juice, 2 garlic cloves and tarragon; set aside. in another small bowl, combine the butter and remaining garlic., Place one sheet of phyllo dough on a work surface with a short edge facing you. Brush with 2 teaspoons butter mixture; brush to distribute evenly. Repeat with one more sheet of phyllo, brushing with another 2 teaspoons of butter mixture (Keep remaining phyllo dough covered with plastic wrap to avoid drying out)., Lightly sprinkle chicken breasts with salt and pepper. Center one chicken breast on the lower third of phyllo. Spread about 3 tablespoons of mayonnaise mixture over chicken breast. Fold bottom edge over chicken, then fold in sides. Roll up jelly-roll style; cover with plastic wrap and set aside. Make five more chicken packets., Place packets in an ungreased 15x10x1-in. baking pan. Brush tops with remaining garlic butter; sprinkle with cheese. Bake uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Serve warm.

GREEK PHYLLO-WRAPPED CHICKEN

Steps:

• In bowl, mash together feta cheese, egg yolks and garlic.
• Mix in onions, parsley, mint and pepper.
• With sharp knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like a book.
• Spread feta mixture evenly on 1 half of each breast; fold breast over to enclose.
• Place 1 sheet of phyllo on work surface, keeping remainder covered with a damp towel to prevent drying out.
• Brush lightly with some of the butter; top with second sheet and brush lightly with butter.
• Centre 1 breast on phyllo about 2 inches from the short edge; fold long sides over chicken and roll up.
• Repeat with remaining chicken.
• Place in lightly greased baking dish; brush with remaining butter.
• If making ahead, cover and refrigerate for up to 8 hours.
• Bake in 350 degree F oven until crisp and golden, about 45 minutes.
• Serve with lemon wedges.

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 BREASTS IN PHYLLO

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a skillet, melt 2 or 3 tablespoons of the butter; saute the onion until golden. Remove onion and set aside.
• Melt 2 or 3 tablespoons butter in the same skillet; saute the mushrooms until all juices are absorbed.
• Add the onions, parsley and garlic and saute 1 minute.
• Stir in the flour and blend well.
• Add the vermouth or dry white wine.
• Stir over medium heat until thickened.
• Season with salt and pepper to taste.
• Remove mushroom mixture from skillet and set aside.
• In same skillet melt remaining butter with olive oil and saute chicken until lightly browned, about 1 minute per side.
• Remove from heat.
• Brush one sheet of phyllo dough with melted butter and sprinkle with bread crumbs.
• Place a second sheet of phyllo over the first; butter and sprinkle with bread crumbs.
• Place a chicken breast in the lower half of the phyllo.
• Put 1/4 of the mushroom mixture and 1/4 of the feta over the chicken.
• Fold up the sides of the phyllo over the chicken, envelope style.
• Repeat with remaining chicken breasts.
• Place on a baking sheet, seam side down, and brush with butter.
• Bake for 35 minutes, or until browned.
• NOTES :
• Recipe may be prepared in advance up to the point the chicken is wrapped in phyllo then frozen.
• To serve, bake frozen at 350 degrees Fahrenheit for 50 minutes.

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.