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CHICKEN ~ INDIVIDUAL CHICKEN PHYLLO ROLLS Recipe

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This recipe for CHICKEN ~ INDIVIDUAL CHICKEN PHYLLO ROLLS, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, October 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. butter
3 chicken breasts, cut in small bite-sized pieces
1/2 c. Dijon mustard
2 c. whipping cream
1 box phyllo dough
1 can Italian bread crumbs
1 egg, beaten

Directions:
Directions:
Melt 1/4 cup butter in large skillet. Cut chicken breasts into small bite size pieces. (Smaller is better, since pieces will be rolled into phyllo wrapper.) Season with salt and pepper. Saute until just tender, and pinkness disappears. Do not overcook.

Remove chicken to a separate platter, but do not clean pan. Add Dijon mustard and whipping cream to pan, and simmer until reduced by 1/4. Pour over chicken and set aside to work on phyllo dough.

To Work With Phyllo Dough: open package and unroll. Place a slightly damp towel across the phyllo sheets to keep them moist while working. Place a second slightly dampened towel on the countertop, as a work station. Lay one piece of phyllo on the work station towel, facing the narrow edge of the rectangle. Brush lightly with melted butter. Sprinkle lightly with bread crumbs. Place a second piece of phyllo on top of the first and repeat the butter, crumb pattern.

Spoon a generous 1/2 cup of prepared chicken at one end of phyllo. Spread it down the center of the dough, leaving a 2 -3 inch margin on each side free of chicken. Gently roll up - tucking in the sides as you go. Place chicken roll on generously greased baking pan. After all rolls are completed, beat egg with 1 T. water and brush the top of each chicken roll up. At this point the chicken rolls can be covered and refrigerated for several hours, or frozen.

Preheat oven to 450 and bake room temperature rolls for 12- 15 minutes.

 

 

 

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