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Chicken-Stuffed Phyllo Parcels and Wild Mushroom Sauce

Source of Recipe

ivillage.com


List of Ingredients

2 boneless skinless whole chicken breast
enough white wine to marinate chicken
2 onion finely diced
6 slices Canadian bacon finely diced
2 tsp olive oil
1 defrosted package phyllo pastry
butter-flavored cooking spray



Recipe

1. Preheat oven on 3500F.

2. Separate chicken breasts into 4 pieces. On each side of each quarter breast, divide in half lengthwise using a sharp knife. Place each breast on a piece of cling film and cover well. Flatten with a meat tenderizer until thin.

3. Marinate chicken in wine.

4. Sauti onion and Canadian bacon in olive oil until onion is softened. Cool.

5. Place approximately 2 teaspoons of onion and Canadian bacon stuffing on each breast and roll up.

6. Following instructions for thawing phyllo pastry and, maintaining moisture, separate two sheets of pastry for each roll. Spray each sheet with cooking spray and fold in half.

7. Place chicken breast in center of sheet and wrap like a parcel.

8. Place on baking sheet and bake 20-30 minutes until crisp and golden. Serve with Wild Mushroom Sauce.*

SERVES 4

Based on individual serving.

Calories: 304
Total Fat: 9 g
Carbohydrates: 24 g
Protein: 25 g

*Wild Mushroom Sauce---

exotic blend ounce dried wild mushrooms
2 to 3 clove garlic
1thinly sliced onion
1/2 teaspoon dried tsp fresh oregano
1 minced tsp fresh parsley
2 tsp olive oil
8 wiped and sliced ounce fresh white mushrooms
1 (14 oz) can plum tomatoes

1. Soak dried mushrooms in 1 cup of hot water for 15 to 20 minutes. Drain and reserve liquid, and chop mushrooms.
2. Over medium heat, cook garlic cloves in olive oil until browned, 2 to 3 minutes. Discard garlic.
3. Add onion, oregano, and parsley to pan and cook 4 to 5 minutes until softened.
4. Add dried and fresh mushrooms and sauté 3 to 4 minutes until mushrooms soften.
5. Stir in reserved mushroom liquid and tomatoes with half of their juices.
6. Bring to boil, reduce heat and simmer 10 minutes until slightly reduced.



Based on individual serving.

Calories: 62
Total Fat: 2 g
Carbohydrates: 10 g
Protein: 2 g