Don Sewell's
Chicken in
Pastry
courtesy of
Donald H. Sewell
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Ingredients
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
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| 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. |
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| 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. |
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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!
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