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Don Sewell's
Chicken in

courtesy of

Donald H. Sewell

Chef Don
  • frozen phyllo pastry (shown to right)
  • boneless, skinless chicken breasts
  • soft butter or margarine
  • black forest ham, 1 slice per breast
  • Swiss cheese, 1/2 slice per breast
  • Dijon or spicy mustard
  • phyllo
    1.  Thaw the phyllo pastry for a half hour or so at room temperature.  Keep covered with plastic wrap to prevent drying.

    2.  Carefully cut a "pocket" in each chichen breast and fill with pieces of ham and cheese slices as shown to the right. Fold closed.

    3. Spread the top outside of chicken with spicy mustard as shown below.

    chicken with ham and cheese
    4.  Carefully select a single sheet of phyllo pastry and coat with a tablespoon or so of soft butter. Top with one or more sheets, coating each with butter.

    5.  Place chicken on pastry and fold over as shown below.  Phyllo pastry is very delicate; if it tears just overlap a bit and carry on. Don't waste any time or it will just soften and tear even more. Refreeze unused portions.

    chicken with mustard
    chicken on pastry
    chicken wrapped in pastry
    6.  Place on an ungreased baking sheet or in a shallow pan, brush with a little more butter, and bake at 350°F for 50 minutes. 

    Shown to right: Ready for oven.

    Below: The final product!

    ready for oven
    just out of oven
    dinner is ready
    Click the printer for a "printer friendly" version without the photos: printer icon

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