Herbed Breast of Chicken Wrapped in Phyllo

Quick Links:

Herbed Breast of Chicken Wrapped in Phyllo

Serves: 6


	Ingredients 6 boneless chicken breasts, skinned (about 5 to 6 ounces each) 9 sheets phyllo pastry, thawed according to package directions Herb Butter 3/4 cup (1-1/2 sticks) butter, softened 1 Tbsp chopped fresh basil, or 1 tsp dried basil 1 Tbsp chopped fresh thyme, or 1 tsp dried thyme 1 Tbsp chopped fresh rosemary, or 1 tsp dried rosemary 1/2 tsp salt 1/4 tsp freshly ground pepper

Method

Combine all ingredients for Herb Butter in small bowl and mix.

Place chicken breasts between waxed paper. Pound to flatten slightly. Place about 1 tablespoon of the butter mixture in the center of each chicken breast half. Tuck in sides and roll up to enclose butter. Place on a plate. Cover and refrigerate 30 minutes.

Heat oven to 375 degrees F. In small saucepan, melt remaining Herb Butter over low heat.

Place phyllo sheets in a stack on work surface. Cut sheets in half lengthwise. Keep phyllo covered with plastic wrap. For each serving, layer 3 sheets of phyllo, laying one vertically, one horizontally and one diagonally. Brush each sheet with melted Herb Butter. Place one chicken breast in center of phyllo. Gather phyllo up over top of chicken and pinch together to form a leafy, flowerlike top. Place on a baking sheet with sides. Bake until deep golden brown, 30 to 35 minutes.

Recipe Courtesy of The American Butter Institute.