I created this dish on a Sunday afternoon in early December. We had some leftover uncooked phyllo sheets and did not know what to do with it. I could not find any interesting recipe in my cookbooks (I have about 70 of them). I had read somewhere in the prior month a recipe for beef Wellington. I decided to modify the original concept and use chicken instead.
This is an easy meal to prepare that will certainly impress your guests.
Serve this chicken with a brown sauce to which you may add some Port for the taste!
Ingredients:
- 3 boneless and skinless chicken breasts, cut in two halves
- 150 ml Port wine
- 20 chopped white mushrooms
- 20 chopped shiitake mushrooms
- 3 chopped oyster mushrooms
- 30 ml olive oil
- 20 ml dried tarragon
- 10 ml onion salt
- Black pepper
- 50 ml cream (35%)
- 9 sheets of Phyllo dough (cover with lightly damp tea towel)
- 100 ml water
- 100 ml canola oil
Method:
- Marinate the chicken and mushrooms in the Port for one hour
- Heat the oil in a non-stick frying pan and sauté the chicken breasts three minutes on each side
- Keep the chicken warm on a plate
- Add the mushrooms, Port, tarragon, onion salt and pepper from the mill and cook, stirring often, until the liquid has evaporated (about 15 minutes)
- Blend in the cream and remove from heat
- Cut the Phyllo in two
- Mix the water and canola oil
- On one sheet of Phyllo, brush on oil and water mixture making sure the corners are moist.
- Add another sheet on top and repeat the process until you have 3 sheets brushed with the liquid
- Place 1/6 of the duxelle (mushrooms) in the centre of the sheets and then place a chicken breast on top
- Fold the four corners of the phyllo sheets to close, brushing some liquid on the corner trimming any excess phyllo dough
- Place on a baking sheet
- Repeat with the other breasts and bake at 3500 F until the phyllo turns golden
