Phyllo-wrapped Chicken with Cambozola and Balsamic Onions
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Phyllo-wrapped Chicken with Cambozola and Balsamic Onions
  Chicken    Phyllo    Appetizers  
Last updated 6/12/2012 1:28:50 AM. Recipe ID 64374. Report a problem with this recipe.
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Prep Time: 20 minutes
Cooking Time: 20 to 22 minutes
Makes: 2 servings

1 Tbsp. butter
1 medium onion, halved and thinly sliced
1/2 tsp. chopped fresh rosemary
2 Tbsp. balsamic vinegar
2 (1/2-inch) thick slices Cambozola cheese, each about 3 to 4 inches long
2 (6 oz.) boneless, skinless chicken breasts
Salt and freshly ground black pepper to taste
4 sheets phyllo pastry
3 Tbsp. melted butter


Method:

Melt the butter in a skillet set over medium heat. Add the onions and cook until rich in colour and almost 
sticky, about 10 minutes. Stir in the rosemary and vinegar and simmer until the latter has almost evaporated. 
Cool onions to room temperature.

Preheat the oven to 425 degrees F. Line a baking pan with parchment paper. Lightly butter one sheet of phyllo 
pastry. Top with another sheet of phyllo and butter it. Repeat with remaining phyllo. Cut the sheets, widthwise, 
in half.

Divide and make a row of onions at the bottom end of each piece of layered phyllo. Top the onions with a slice 
of cheese, and then a chicken breast; season
with salt and pepper. Fold the sides of the phyllo slightly over the chicken and then as tightly as you can, 
roll it into a cylinder. Place the chicken in the baking pan, seamed-side down. Brush the top of the phyllo with 
butter. Bake for 20 to 22 minutes, or until puffed and golden.

Serve as is, or, before plating, cut each phyllo-wrapped piece of chicken in half. Drizzle the chicken with any 
cheese that melted onto the baking pan
during cooking.

What to serve alongside:

Serve the chicken with asparagus or green beans, and young carrots with the tips of their tops still attached. 
For a starch, considering serving the chicken with a rice dish you create from a recipe in our website 
collection, such as Mixed Vegetable Rice Pilaf, or Saffron Rice.
Options:

Cambozola is a camembert-style cheese with Gorgonzola-like, blue/green veins, hence its name. If you find its 
taste too strong, you could use regular Camembert in this recipe. Instead of rosemary, try another herb in this 
recipe, such as thyme or tarragon.

Nutrition:

Per Serving: About 734 calories, 48.9g protein, 43.5g fat (25.2g saturated), 34.7g carbohydrate, 1.7g dietary 
fibre, 201mg cholesterol, 992mg sodium. %RDI: 20% calcium, 19% iron, 35% vit A, 3% vit C, 32% folate 




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Recipe ID 64374 (Nov 21, 2010)

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