Mustard Chicken in Phyllo

4 tablespoons butter

3 whole chicken breasts, skinless and boneless, cut into bite sized pieces

salt

freshly ground pepper

¼ cup Dijon mustard

1 cup heavy cream

6 phyllo pastry sheets

2 ounces (1 stick) unsalted butter, melted

¼ cup toasted bread crumbs

1 egg yolk, mixed with 1 tablespoon water

 

 

How to make this recipe

1. Preheat oven to 425 F.
2. Melt the butter in a large skillet.
3. Sprinkle chicken with salt and pepper.
4. Saute chicken pieces until no longer pink about 4-5 minutes. Do not overcook. Transfer to a platter.
5. Pour off the remaining butter in the pan. Add the mustard then whisk in the cream, scraping up any brown bits on the bottom of the pan.
6. Reduce heat and simmer until reduced to about one half a cup.
7. Add cream to the chicken pieces and toss to coat completely.
8. Lay 1 sheet of phyllo on a baking sheet. Brush with a little of the melted butter and sprinkle with some of the bread crumbs. Repeat with 4 more sheets of phyllo.
9. Place the last sheet of phyllo on top. Place the chicken on the bottom of the long side of dough, leaving a slight edge. Turn up the bottom edge and fold in the sides.
10. Roll up jelly roll fashion. Have seam side down on the baking sheet.
11. Mix together the egg yolk and water. Brush the dough with the egg wash. Bake until crisp and golden brown, about 15 minutes.
12. Cut into 2 inch slices and serve immediately.

 

 

 

Prep Time: 1 hour

Cook Time: 15 minutes

Serves: 6-8 servings

Source: adapted from SF Encore