CHICKEN IN PHYLLO WITH HERBED SAUCE

CHICKEN IN PHYLLO WITH HERBED SAUCE image

Yield Serves 6

Number Of Ingredients 18

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4 halfed chicken breasts sliced into three strips
1 bunch fresh spinach
1 red pepper, cut in strips
1 bunch fresh basil leaves, chopped
feta cheese, crumbled
16 phyllo pastry sheets
melted butter
Sauce
1/4 cup red wine vinegar
2 tbsp water
2 green onion chopped
1/2 tsp tarragon
1/2 tsp chervil
1/2 cup chicken boullion
2 tsp. butter 1 tbs flour
1 cup milk
1 tsp basil
1/2 cup parmesan

Steps:

Lay one sheet of phyllo pastry on counter and fold in half (short edges together). Brush edges lightly with melted butter. Place two strips of chicken in the middle near the bottom of phyllo. Layer with spinach, pepper, basil and feta. Roll chicken and phyllo over once. Fold edges toward the middle and continue rolling. Place another sheet of phyllo on counter, half, brush edges lightly with melted butter and place chicken pocket in the middle at the bottom. Roll as before. Each pocket is now wrapped in two sheet of phyllo. Sauce Place wine vinegar and water in a small sauce pan. Add 2 green onions, tarragon, chervil, parsley. Bring to a boil, then simmer until liquid has evaporated. Melt butter in medium sauce pan. Add 3 green onions, brown. Sprinkle flour over mixture and cook until bubbly. Add boullion, cook, and then add milk. When thickened add herbs, basil and parmesan. Serve over chicken. Bake 375. Bake for 30 minutes in middle of oven. Pour sauce over pocket. I serve with a mixture of brown/wild rice and asparagus.