Chicken in Phyllo Pastry

This recipe is a "Parkerhouse Inn" favorite. I have substituted butter infused olive oil for the butter, to cut back on the saturated fats, as this is a rich dish.

This entree is well worth the extra time it takes to prepare. Lobster may be substituted for shrimp in the stuffing.


3 T (or so) butter infused olive oil

2 green onions, chopped

1 clove garlic, minced

3/4 lbs cooked shrimp coursely chopped

1 tsp flour

1 T white dry vermouth

1 T brandy

1/4 heavy cream, (32% mf)

4 boneless chicken breasts (6 oz each)

salt & pepper to taste

8 sheets Phyllo pastry

butter infused olive oil for brushing pastry sheets

1 cup chicken stock

1 small garlic clove, crushed

1 T cornstarch

1 T fresh parsley, chopped

Use about 1/2 of the butter olive oil to saute green onions and garlic in skillet for 1 minute. Add shrimp and cook for 30 seconds. In a bowl, whisk flour into the vermouth. Add brandy, and cream, and stir this mixture into the skillet with the shrimp. When thickened, remove from heat and cool.

Cut a large slit in the side of each chicken breast to form a pocket, being careful not to cut through. Season inside of pockets with salt and pepper. Stuff breasts with seafood mixture.  In a skillet heat remaining olive oil and saute chicken breast, turning carefully until they are almost cooked. About 3 minutes each side.

Using the butter olive oil, brush (or spread with hands as I do) two sheets of phyllo pastry for each breast. Place chicken breast in one corner of the pastry sheet, and roll into a bundle. Repeat for the rest of the chicken.

Place in preheated oven for 15 mins or until golden brown.

To prepare garlic sauce bring chicken stock and crushed garlic clove to a boil. Dissolve cornstarch in 1 Tablespoon of water and quickly whisk into the stock. Stir until thickened, add parsley and season with pepper.

This dish is lovely served simply with asparagus, a dash of sea salt, and shaved parmesean.

Serve chicken packages topped with garlic sauce.  Serves 4

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