Phyllo Chicken with Creamy Brie & Veggie Confetti
- serves 8
To easily dice any soft cheese, place it in the freezer for 10 or 15 minutes to firm it up.
1 Tbsp (30 ml) butter
2 cup (500 ml) finely chopped leeks (white and light green parts only)
1-1/2 cup (375 ml) diced, peeled butternut squash
1 cup (250 ml) diced red peppers
1 Tbsp (15 ml) water
Coarse sea salt and freshly ground black pepper
8 boneless skinless chicken breasts (about 6 oz/175 g each)
7 oz (200 g) Canadian Brie or Camembert, diced and well chilled
3 Tbsp (45 ml) Dijon mustard
16 sheet phyllo pastry
1/3 cup (75 ml) butter, melted
1. In a large skillet, melt butter over medium heat. Stir in leeks, squash and peppers and sauté for 3 minutes or until leeks become tender. Stir in water, cover and cook stirring once, for about 3 minutes or until squash begins to soften. Stir in 3/4 tsp (4 mL) chopped rosemary, 1/2 tsp (2 mL) of coarse salt and 1/2 tsp (2 mL) freshly ground black pepper. Transfer to bowl and refrigerate for 1 hour until chilled.
2. Preheat oven to 350°F (180°C). Line a large-rimmed baking sheet with parchment paper.
3. Cut chicken breasts in half horizontally almost, but not all the way through; open like a book. Brush with mustard, place Canadian Brie cheese on one side of each breast, fold to enclose and press firmly.
4. For each bundle, place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent from drying out. Brush with some of the butter and scatter about 10 rosemary leaves. Place second sheet on top. About 2-inches (5 cm) from long side of pastry, spoon about 1/3 cup (75 mL) vegetable mixture lengthwise (as wide and as long as the chicken). Top with chicken, fold bottom of phyllo and then fold sides over chicken and roll up. Place seam-side down on baking sheet. Brush with butter. Bake until phyllo is golden and chicken is no longer pink inside, about 45 minutes.
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