STUFFED CHICKEN IN PHYLLO DOUGH

STUFFED CHICKEN IN PHYLLO DOUGH image

Categories Chicken

Yield 4 people

Number Of Ingredients 15

4 skinless boneless chicken breasts halves
1/2 of a 4 1/2 ounce Brie cheese, cut up
1/4 cup chopped hazelnuts or pecans toasted (optional)
1 tablespoon fresh tarragon or 1 teaspoon dried tarragon, crushed
8 sheets frozen phyllo dough
1/3 cup margarine, melted
2 tablespoons margarine
1 cup sliced fresh mushrooms such as oyster, crimini, shiitake or button
1 clove minced garlic
1 tablespoon flour
2 tablespoons snipped fresh tarragon or 1/4 teaspoon dried crushed tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
2 tablespoons dry white wine

Steps:

Rinse chicken, pat dry. Please each breast half between 2 pieces of plastic wrap and pound out with a mallet about 1/8 inch thick. Season chicken with salt and pepper. Place a piece of cheese, some nuts and tarragon on each piece of chicken and then roll up. Unfold phyllo dough, brush with the melted butter and then repeat with another sheet of the dough until you have used a total of 4 sheets. Cut in half and place one piece of chicken in the dough, roll up and tuck in the edges to keep all the ingredients in the dough. Repeat the steps above with the other 4 sheets of dough and remaining 2 pieces of chicken. Place wrapped chicken, seam side down, on a rack in a shallow baking dish. Brush with any remaining melted margarine. Bake in the oven for 15-18 minutes or until crisp and golden. Sauce: Melt the 2 tablespoons margarine. Add in the mushrooms and garlic. Cook and stir until the mushrooms are tender. Add in flour, remaining tarragon and milk. Salt and pepper to taste. Cook until thickened and bubbly. Add in wine. Pour over dish when you remove from the oven or serve on the side.