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Don Sewell's Chicken in Pastry
  • frozen phyllo pastry 
  • 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
  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. Fold closed.
  3. Spread the top outside of chicken with spicy mustard.
  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 up like an envelope.  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.
  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. 

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