"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for CHICKEN- PHYLLO WRAPPED CHICKEN WITH CURRIED GRAPE SAUCE, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, January 10, 2009


Serves 4
4 Boneless, skinless, chicken breast pounded to even thicknessk
4 Phyllo sheets
Melted butterMix in a shallow bowl
½ cup Mayonnaise
¼ cup grated onion
1TBL diced garlic
Pinch of salt

1 TBL butter
1 med onion chopped small
1TBL Curry powder
1 TBL flour
1 cup Chicken Stock
3TBL apple sauce
1 ½ cups seedless grapes red, green or mixed. Use canned if out of season.
½ cup heavy cream or crème fraiche.

Brush Phyllo with melted butter. Dip chicken in mayonnaise mixture, shake off excess and place 4 inches from bottom of narrow edge of Phyllo. Fold bottom of phyllo, over chicken, fold chicken and phyllo over again, fold sides in and over chicken. Making long narrow rectangle. Fold chicken and phyllo up, until you reach the top. Place seam side down on Pam sprayed cookie sheet. Brush tops with melted butter and bake in 350 oven for 40 minutes.

Saute onion in butter until limp, stir in flour, curry, chicken stock and apple sauce. Bring to a simmer, add grapes and simmer 15 minutes, stir in cream or crème fraiche. Remove from heat.
Garnish Suggestion: Place Chicken wrapped Phyllo on a fan of 2 canned grape leaves, covering stems, leaving spikes of leaves out side. Spoon sauce over middle of chicken packet, leaving crisp ends out. Garnish with a few fresh grapes and a mint leaf.




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