STUFFED CHICKEN BREAST IN PHYLLO CRUST ON GREEN-LENTIL COMPOTE

Stuffed Chicken Breast In Phyllo Crust on Green-Lentil Compote image

Provided by Molly O'Neill

Time 1h15m

Yield Six servings

Number Of Ingredients 30

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Ingredients

1/4 pound green lentils, soaked in cold water overnight
1 1/2 cups chicken broth, homemade or low-sodium canned
1 teaspoon olive oil
1 teaspoon minced shallots
1/2 teaspoon minced fresh ginger
1/2 Serrano chili, seeded and minced
1/4 cup corn
2 tablespoons finely diced jicama
2 tablespoons finely diced red bell pepper
2 teaspoons chopped fresh cilantro
1 teaspoon chopped fresh basil
1/2 teaspoon kosher salt, plus more to taste Freshly ground pepper to taste
Freshly ground pepper to taste
1 teaspoon olive oil
1 ounce turkey ham, or lean ham, finely diced
1/2 teaspoon minced garlic
1 tablespoon minced shallots
1/3 cup finely diced leek
1/3 cup finely diced red bell pepper
1/3 cup corn
1 ounce dried porcini mushrooms, soaked in hot water for 30 minutes, drained and diced
2 tablespoons dry white wine
1/3 cup cooked wild rice
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh cilantro Kosher salt and freshly ground pepper to taste
1/4 cup freshly grated Asiago or Parmesan cheese
6 4-ounce half breasts of boneless, skinless chicken, pounded thin
6 sheets of phyllo dough, thawed (cover with a damp cloth) Vegetable oil spray
1 teaspoon chopped fresh cilantro
Vegetable oil spray

Steps:

To make the compote, drain the lentils and place in a medium saucepan. Add the chicken broth and simmer until lentils are tender but still firm, about 20 minutes.
Heat the olive oil in a medium nonstick skillet over low heat. Add the shallots, ginger and chili and cook until softened, about 3 minutes. Add the corn and jicama and cook for 3 minutes. Add the lentils with the broth and the red pepper and cook 5 minutes. Stir in the cilantro, basil, salt and pepper. Set aside.
To make the chicken, preheat the oven to 350 degrees. Heat the olive oil in a large nonstick skillet over medium heat. Add the ham and cook 2 minutes. Add the garlic, shallots, leek and red pepper and cook 3 minutes. Lower the heat and stir in the corn, porcini and wine. Stir in the rice, basil and cilantro and cook 1 minute. Remove from heat and stir in salt and pepper. Cool. Gently stir in the cheese.
Season the chicken with salt and pepper. Place about 1/4 cup of the filling in the center of each piece of chicken. Fold the sides and the ends of the chicken over the filling, creating little parcels. Cut the phyllo sheets in half crosswise. Spray a baking sheet with vegetable oil.
Lay 1 half-sheet of phyllo on a work surface and spray with oil. Top with another half-sheet and spray with more oil. Place 1 chicken parcel in the center and fold the dough's sides and ends over the chicken, making another small package. Place on the baking sheet and repeat with the remaining dough and chicken.
Bake until the chicken is cooked through and the phyllo is browned, about 15 minutes. Warm the compote and spoon onto 6 plates. Top with a chicken parcel and serve.