Tested till perfect Chicken Phyllo Bundles with Herbed Sabayon

Chicken Phyllo Bundles with Herbed Sabayon

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 8


  • 8 8chicken breast, boneless, skinlesschicken breasts, boneless, skinless
  • 2 tbsp 2tbspDijon mustard
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspsalt
  • 8 8thin slices prosciutto
  • 16 16sheets phyllo pastry
  • 3/4 cup 3/4cupbutter, melted

Herbed Sabayon

  • 4 4egg yolkegg yolks
  • 3 tbsp 3tbspchicken stock
  • 2 tbsp 2tbspdry vermouth
  • 1/3 cup 1/3cupfinely chopped fresh parsley
  • 2 tbsp 2tbspfinely chopped fresh basil
  • 2 tbsp 2tbspfinely chopped fresh oregano or fresh thyme
  • 1 tbsp 1tbsplemon juice
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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Cut chicken in half horizontally almost but not all the way through; open like book. Brush with mustard; sprinkle with pepper and salt. Lay 1 prosciutto slice on each breast; fold breast over to enclose.

Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush with butter; top with second sheet. Centre 1 breast on phyllo about 2-inches (5 cm) from short edge; fold edge over chicken. Fold sides over and roll up. Place, seam side down, on greased rimmed baking sheet; brush with butter. Repeat with remaining chicken. (Make-ahead: Cover with plastic wrap and refrigerate for up to 8 hours.)

Bake in 350°F (180°C) oven for about 45 minutes or until golden and chicken is no longer pink inside.

Herbed Sabayon:
In large heatproof bowl or top of double boiler, whisk egg yolks until pale; whisk in stock and vermouth. Place over simmering water; whisk for about 8 minutes or until thickened and frothy. Whisk in parsley, basil, oregano, lemon juice, salt and pepper. Serve with chicken bundles.

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