Ingredients
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8 sheets phyllo dough
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1/2 cup melted butter
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4 boneless skinless chicken breasts, and flattened
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2 tablespoons butter
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2 cloves garlic, minced
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1 large portabella mushroom, cleaned,diced
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1/4 teaspoon thyme
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1/2 teaspoon sea salt
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1/4 teaspoon fresh ground black pepper
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2 teaspoons flour
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1/8 cup dry white wine, good quality
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1/2 cup swiss cheese, coarsley grated
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2 shallots, thinly sliced
Instructions
- 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.