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Chicken Phyllo Bundles with Herbed Sabayon

Food Network Canada
Yields
8 servings

 

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ingredients

Chicken Phyllo Bundles

8
boneless skinless chicken, breasts
2
Tbsp Dijon mustard
½
tsp pepper
¼
tsp salt
8
thin slices prosciutto ham
16
sheet phyllo pastry
¾
cup butter, melted

Herbed Sabayon

4
egg, yolks
3
Tbsp chicken stock
2
Tbsp dry vermouth
cup finely chopped fresh parsley
2
Tbsp finely chopped fresh basil
2
Tbsp finely chopped fresh oregano
2
Tbsp finely chopped fresh thyme
1
Tbsp lemon, juice
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directions

Step 1

Preheat oven to 350ºF (180ºC).

Step 2

With sharp knife held horizontally, cut chicken in half almost but not all the way through; open like book. Brush with mustard; sprinkle with pepper and salt. Lay 1 prosciutto slice on each breast; fold breast over to enclose.

Step 3

Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush with butter; top with second sheet. Centre 1 breast on phyllo about 2 inches (5 cm) from short edge; fold edge over chicken. Fold sides over and roll up. Place, seam side down, on greased rimmed baking sheet; brush with butter. Repeat with remaining phyllo, butter and chicken. (Make-ahead: Cover with plastic wrap and refrigerate for up to 8 hours.) Bake in oven for about 45 minutes or until golden and chicken is no longer pink inside.

Step 4

In large heatproof bowl or top of double boiler, whisk egg yolks until pale; whisk in stock and vermouth. Place over simmering water; whisk for about 8 minutes or until thickened and frothy. Whisk in parsley, basil, oregano, lemon juice, salt and pepper. Serve with chicken bundles.

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