By Jacquelyn Prater. This used to be my go-to fancy dinner recipe. If you haven't worked with phyllo dough before, it can be a bit tricky but don't let that deter you. Read all the suggestions and tips on the box of phyllo, and make sure you have all your supplies ready to go before you start. I serve this with a creamy mushroom sauce - I promise this dish is worth the effort!
- 1 package of phyllo dough, thawed
- 4-6 chicken breasts, thin cut
- 4 oz goat cheese
- 2 tbsp. fresh rosemary
- 2 tbsp. fresh thyme
- salt and pepper
- 1 stick of butter, melted
- 1 tbsp. garlic powder
- 8 oz of white or brown mushrooms
- 1/2 of a shallot
- 2 cloves of garlic
- 2 cups of chicken stock
- 1/2 cup of heavy cream
- 1 tbsp of butter
- Chop your fresh rosemary and thyme and set aside. Season chicken with salt, pepper and garlic powder.
- Sprinkle goat cheese and herbs on 2/3 of each piece of chicken roll it up lengthwise. You should end up with 4 little chicken rolls, about 3" by 1" long. Put the chicken on a plate and set to the side.
- On a clean and dry surface (dry is important!) Place one sheet of phyllo dough. Working quickly but carefully, brush the phyllo with the melted butter.
- Place another sheet on top of the first one. Brush each sheet with butter and keep layering the phyllo until you have 5 layers stacked and buttered.
- With the tip of a knife, cut the phyllo stack into 3 pieces, so you have three long strips. Place a chicken roll up on the edge of the phyllo strip.
- Roll the phyllo around the chicken, tucking in the edges as you go. Repeat with each piece of chicken. Place the packets on a broiler pan sprayed with oil. Brush butter over the tops and sides of the packets.
- Cut a little slit on the top of each packet and bake in a 350 degree oven for 30 minutes.
- While that is in the oven, make your sauce. Slice the mushrooms and chop the shallot and garlic. Saute them all in a skillet with a tablespoon of butter.
- The mushrooms with release quite a bit of liquid, so let that cook away.
- Sprinkle in the flour and stir to coat. Cook the veggies for another 2 minutes, then ass the chicken stock. Cook this until it begins to thicken.
- Add heavy cream and season with salt and pepper. Serve the sauce warm over the chicken packets.