Chicken Breasts Wrapping in Phyllo With Basil & Tomatoes |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Rose Reisman's Light Cooking. These type of recipes are a great way to make light dishes without having to use the high processed non-fat ingredients. The recipe asks for margarine so rather than using non-hydrogenated margarine I chose to use good ol' regular butter. The filling can be made ahead of time; when you are ready to serve, assemble & bake. Ingredients:
4 boneless skinless chicken breasts |
1 1/2 teaspoons butter |
1 -2 garlic clove, crushed |
1/2 cup onion, chopped |
1/2 cup mushroom, chopped |
1/4 cup tomato, chopped |
1/4 teaspoon dried basil (or 2 tbsp fresh) |
4 sheets phyllo pastry |
4 teaspoons butter, melted |
1/2 cup tomato sauce, warmed (or marinara sauce) |
Directions:
1. Preheat oven to 400°F Spray baking sheet with nonstick vegetable sparay.
2. Place chicken between 2 sheets of plastic; pound until thin & flattened. Set aside.
3. In a medium skillet, melt 1st amount of butter; saute garlic, onion & mushrooms about 3 mins until softened.
4. Add tomatoes & basil; cook for 1 minute.
5. Spoon evenly over flattened breasts & roll up carefully; fasten with toothpicks.
6. Layer phyllo sheets; cut into 4 (to make 16 squares when using 4 sheets). Place 2 squares on a flat surface; brush with some melted butter & place 2 more squares over top. Place rolled breast over top & enclose with phyllo. Brush outside with more butter; place on baking sheet. Repeat with remaining breasts.
7. Bake for 15 - 20 mins or just until phyllo is golden & chicken is no longer pink.
8. Serve with warmed tomato sauce.
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