Basic information

Name:
Italian chicken in phyllo dough
Yield:
6
Categories
Lang:
en
User:
matiaspalomec



Ingredients

6 oz
 CREAM CHEESE
 SHEETS OF PHYLLO DOUGH **
4 oz
 GRATED CHEDDAR CHEESE
 WHOLE CHICKEN BREASTS *
2 Tbs
 ITALIAN SEASONING
1/4 c
 LEMON JUICE
1/2 c
 WATER
1/2 c
 DRY VERMOUTH
 PEPPER TO TASTE
 PAPRIKA TO TASTE
 GARLIC POWDER TO TASTE
 ONION POWDER TO TASTE
 BREAD CRUMBS AS NEEDED ***
 MELTED BUTTER AS NEEDED ****



Instructions:

* CUT CHICKEN BREASTS IN HALF ** PHYLLO DOUGH SHOULD BE 14" X
18" SHEETS *** USE PLAIN DRY BREAD CRUMBS **** USE STICK BUTTER OR MARGARINE AS NEEDED *

~------------- PLACE CHICKEN BREASTS SKIN SIDE UP IN ROASTING PAN. SPRINKLE WITH SALT, PEPPER, GARLIC AND ONION POWDER. POUR IN LEMON AND WATER. SPRINKLE WITH PAPRIKA AND ITALIAN SEASONINGS. COVER WITH ALUMINUM FOIL AND BAKE FOR 1 HOUR AT 375 DEG F. UNCOVER. ADD VERMOUTH AND BAKE 30 MINUTES LONGER. COOL. REMOVE BONES. LEAVE SKIN AND MEAT INTACT.

TO ASSEMBLE: BRUSH BUTTER IN AREA SEVERAL INCHES FROM TOP OF PHYLLO DOUGH SHEET. SPRINKLE AREA WITH BREAD CRUMBS. DIVIDE CREAM CHEESE INTO 6 EQUAL PORTIONS. PLACE ABOUT 1 TABLESPOON CHEDDAR CHEESE ON THE CRUMBS. PLACE ONE PORTION OF CREAM CHEESE ON EACH AREA. SET CHICKEN
ON CHEESES. FOLD DOUGH OVER TUCKING IN SIDES. ROLL CHICKEN IN DOUGH UNTIL WRAPPED. REPEAT WITH REMAINING CHEESE AND CHICKEN. PLACE ROLLS
IN SHALLOW PAN, SEAM SIDES DOWN. BRUSH TOPS WITH MELTED BUTTER AND SPRINKLE WITH PAPRIKA. BAKE AT 375 DEG F. FOR 10 TO 15 MINUTES OR UNTIL GOLDEN BROWN.
NOTE: PHYLLO DOUGH REQUIRES DELICATE HANDLING. KEEP REMAINING DOUGH COVERED WITH A DAMP TOWEL WHILE WORKING WITH EACH PIECE AND ALSO COVER COMPLETED ROLLS.

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