Phyllo Filled with Chicken, Prosciutto and Pine Nuts Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T. olive oil
1/3 c. pine nuts
1/2 c. currants or raisins
1/2 c. chicken broth
6 T butter
1 small onion
1 leek, white part only
2 garlic cloves
1 10 oz package frozen chopped spinach, thawed and squeezed dry, or 10 oz fresh spinach, chopped and cooked in a flat pan until wilted.
Nutmeg to taste
Lemon juice to taste
Salt and pepper to taste
8 skinless, boneless chicken breasts
8 slices prosciutto
3 sticks butter
16 each phyllo dough sheets
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Directions: |
Directions:Heat olive oil, add pine nuts and sauté briefly until light gold. Remove from heat.
Soak currants or raisins in chicken broth for 10 minutes. Meanwhile, melt the 6 T. butter. Sauté onion and leek until golden. Add garlic and cook 3 or 4 more minutes. Add spinach and toss well. Cook one more minute. Drain pine nuts from oil and currants or raisins from broth. Add to spinach mixture. Season with nutmeg, lemon juice, salt and pepper to taste, but remember that prosciutto is salty, and be careful not to over salt. Set aside.
Make a lengthwise slit in each chicken breast half to hold the stuffing. Stuff about 3 T. of the spinach mixture into the slit, then wrap each breast half carefully and tightly in one piece of the prosciutto.
Prepare phyllo for filling, making sure that the phyllo is kept uncovered until you are ready to use it. Take two pieces phyllo from the stack, quickly brush butter over the first sheet, with the short edge on the bottom, then place the second sheet on top, brushing again with butter. Place a chicken breast half on the bottom, about one inch from the short edge. Fold the bottom edge of phyllo over the chicken. Then fold the long edges to meet the sides of the chicken breast. Carefully roll up the pastry around the chicken, stopping halfway to brush with a little more butter. Place seam side down on lightly greased baking sheet and brush again with butter. Repeat with remaining chicken breast halves.
Bake in a preheated 375º oven for 15 to 25 minutes, until top is golden. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: This is simple to make, and is easily made a day ahead and kept in the refrigerator until ready to bake. I have even frozen them. It is very elegant, so I regularly made it for dinner parties. Chicken breasts are larger now than they used to be, so timing on the long end is usually better.
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