"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Phyllo Wrapped Chicken Recipe

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This recipe for Phyllo Wrapped Chicken, by , is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cecile Cruger
Added: Sunday, October 5, 2008


6 whole chicken breast, split, boned and skinned
1/2 lb. unsalted butter
4 T. olive oil
1/3 cup cognac
12 sheet phyllo
duxelles* (recipe follows)

Saute chicken in 1/4 lb butter and the oil in a heavy skillet until lightly browned on each side. Remove to a plate and reserve the juices. Heat and ignite cognac and pour over chicken. When flames are out, pour the liquid into skillet and set aside. Melt remaining butter in a clean saucepan. Spread two sheets of phyllo on a damp cloth and brush each lightly with the melted butter. Fold in half and brush with butter again. Place a chicken breat at the narrow end, spread duxelles* on chicken and fold to make a rectangular package. Butter a jelly roll pan and place chicken package on it. Brush tops with melted butter. **May be prepared in advance to this point, wrapped and refrigerated. When ready to serve, bake at 400 degrees for 25-30 minutes until puffed and browned. Serve with a sauce made from adding 3/4 cup chicken stock to the reserved juices and butter/oil along with salt and pepper to taste.


1 1/2 lb. mushrooms, finely chopped
6 shallots, finely chopped
1/4 lb. unsalted butter
2 T. minced parsley

Melt butter over medium high heat and add finely chopped mushrroms and shallots with a hint of cognac and then the parsley. Cook until the liquid is gone and the duxelles have reduced.




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