Wow the tastebuds and eyes of your family and guests with these delicious stuffed chicken breasts wrapped in flaky phyllo dough. The stuffing has a touch of piquant sweetness from the dried cranberries, further complemented by the sharp Cheddar cheese. They make a beautiful presentation at the table and are very easy to make.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 40 servings
Ingredients:
- 1 cup sharp Cheddar cheese
- 1/4 cup panko (Japanese bread crumbs)
- 1/4 cup chopped dried cranberries
- 1/8 cup chopped chives
- 1 Tablespoon all-purpose flour
- 1/2 teaspoon dried thyme leaves, crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground sage
- 4 (about 1-1/4 pounds) boneless, skinless chicken breasts (or chicken breast cutlets)
- 8 sheets phyllo dough, thawed
- 2 Tablespoons butter, melted
Preparation:
Preheat oven to 400 F. Line a shallow, rimmed baking sheet with a silicone baking pad, parchment paper, or non-stick foil.
Combine Cheddar cheese, panko, cranberries, chives, flour, thyme, salt, and salt until evenly mixed.
Place each chicken breast between 2 sheets of plastic and flatten using the flat bottom of a heavy skillet.
Divide the stuffing mix into 4 portions. Press each portion into an oval and place in the center of each flattened chicken breast. (The stuffing will look dry, but you can easily compress it.) Fold up the chicken up around the stuffing to cover. Set aside.
For each stuffed chicken breast, brush 1 sheet of phyllo with melted butter. (While you work, keep remaining phyllo sheets covered with plastic wrap to avoid drying out.) Top with a second sheet and brush again with butter. Place stuffed chicken on the short end the phyllo and sprinkle lightly with kosher salt. Roll chicken in the phyllo from one end to the other to cover, tuck under ends, and place on prepared baking sheet, seam-side down. Spray lightly with butter-flavored vegetable spray.
Bake 30 minutes, until golden. Let rest 5 minutes before serving.
Yield: 4 servings
Phyllo Stuffed Chicken Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Combine Cheddar cheese, panko, cranberries, chives, flour, thyme, salt, and salt until evenly mixed.
Place each chicken breast between 2 sheets of plastic and flatten using the flat bottom of a heavy skillet.
Divide the stuffing mix into 4 portions. Press each portion into an oval and place in the center of each flattened chicken breast. (The stuffing will look dry, but you can easily compress it.) Fold up the chicken up around the stuffing to cover. Set aside.
For each stuffed chicken breast, brush 1 sheet of phyllo with melted butter. (While you work, keep remaining phyllo sheets covered with plastic wrap to avoid drying out.) Top with a second sheet and brush again with butter. Place stuffed chicken on the short end the phyllo and sprinkle lightly with kosher salt. Roll chicken in the phyllo from one end to the other to cover, tuck under ends, and place on prepared baking sheet, seam-side down. Spray lightly with butter-flavored vegetable spray.
Bake 30 minutes, until golden. Let rest 5 minutes before serving.
Yield: 4 servings
Phyllo Stuffed Chicken Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
