Last evening was chilly and rainy and as 6pm came around, I still had no idea what to make for supper! Jamie suggested a chicken en croute recipe she really likes so I began preparing it, only to find...I pulled out phyllo dough instead of puff pastry and I was out of homemade pesto. It is a bit of a running joke in our house that we have shelves of food and nothing to eat!
I scavenged the fridge a bit and came up with a little something new, yummy, done in 35 minutes and beautiful!
1 whole chicken breast (2 halves)
1 package phyllo dough
4 Tablespoons butter, melted
1 cup mixed mushrooms (shitake, cremini, oyster, portobello)
2 Tablespoons butter
1 clove garlic, minced
salt and pepper
1 package smoked scamorza cheese, sliced 1/4 inch thick
I filleted whole chicken breast and cut each fillet in half for 8 pieces, each about 4X4 and 3/4 of an inch thick.
In a saute pan, I melted the 2 tablespoons of butter and sauted the seasoned mushrooms until tender, adding the minced garlic about the last 2 minutes of cooking.
Lay out the phyllo dough, 3 sheets thick, and brush the top piece with melted butter. Top with chicken, a slice of cheese and about 2-3 Tablespoons of mushrooms. Fold the phyllo dough into a packet and brush all with butter, you want to make sure you don't have any open spots.
Bake 20-25 minutes on 375 degrees until well dough is well browned. Do not over bake, you want a juicy, moist piece of chicken.
I served with a bit of white and wild rice blend and a green salad dressed with Extra Virgin Olive Oil!
