Wednesday, February 9, 2011
Chicken in Phyllo Dough
baklava. Here a few sheets are simply brushed with melted butter, layered and wrapped around a chicken breast to create a savory dish.
As for the hollandaise you can either make your own as I like to do, or you can buy the packets and "kinda" make your own. (It's ok, I've done that in a pinch too.) If you want to give the homemade stuff a try I've included a SUPER easy blender recipe that is DELISH!
Oh and the Lemon Dijon Asparagus is the perfect side dish. Try it once and you'll be hooked. Enjoy!
Chicken in Phyllo Dough
4 Chicken breasts, pounded flat & seasoned
1 pkg Phyllo dough (you will only need 3 sheets per breast, but some will rip beyond repair)
1 cube melted butter
8 - 12 asparagus spears, trimmed & blanched or a handful of fresh baby spinach
Hollandaise Sauce (Recipe Below)
Shredded Monterey Jack Cheese (optional)
Prepare single batch of sauce.
Carefully lay one sheet of phyllo dough on a flat surface, brush with melted butter. Carefully lay another sheet on top of that one, brush with melted butter and repeat. You should have 3 sheets total. Place 1 chicken breast towards the bottom corner of the dough square. Top with a spoonful of hollandaise and either 2-3 asparagus spears, or a small amount of fresh spinach. Fold, roll and wrap your little pouch of goodies and place on a foil lined baking sheet. Repeat process with each chicken breast.
Brush tops with remaining butter; sprinkle with cheese. Bake uncovered, at 375 degrees F for 25-30 minutes or until a meat thermometer reads 170 degrees F.
Right before the chicken comes out of the oven, make another batch of sauce. When you serve the chicken spoon some of the sauce over the top.
Hollandaise Sauce has an amazing lemony, buttery, velvety taste that can easily be achieved by using a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. Give it a whirl!
Blender Hollandaise Sauce
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot sauce
1/2 cup salted butter
1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and VERY hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.