Phyllo-Wrapped Chicken with Sabayon Sauce

By The Canadian Living Test Kitchen

33 people added this to their Recipe Box

Phyllo-Wrapped Chicken with Sabayon Sauce

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	566566 cal
pro	34 g34g pro
total fat	32 g32g total fat
sat. fat	16 g16g sat. fat
carb	35 g35g carb
fibre	1 g1g fibre
sodium	818 mg818mg sodium
% RDI:	-
calcium	44 calcium
iron	2020 iron
vit A	2525 vit A
vit C	77 vit C
folate	1212 folate

More great recipes from this menu:

Tender chicken stuffed with prosciutto, wrapped in pastry and served with a silky sauce is enough to dazzle anyone. It's particularly pleasing for the cook, who can make it well before the guests arrive.

Ingredients

8 boneless skinless chicken breasts 8 8boneless skinless chicken breastboneless skinless chicken breasts
2 tbsp Dijon mustard 2 2tbsp tbspDijon mustard
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp salt 1/4 1/4tsp tspsalt
8 thin slices prosciutto 8 8thin slices prosciutto
16 sheets phyllo pastry 16 16sheets phyllo pastry
3/4 cup butter , melted3/4 3/4cup cupbutter, melted
Sabayon sauce:
4 egg yolks 4 4egg yolkegg yolks
3 tbsp chicken stock 3 3tbsp tbspchicken stock
2 tbsp dry vermouth 2 2tbsp tbspdry vermouth
1/3 cup finely chopped fresh parsley 1/3 1/3cup cupfinely chopped fresh parsley
2 tbsp finely chopped basil 2 2tbsp tbspfinely chopped basil
2 tbsp finely chopped oregano 2 2tbsp tbspfinely chopped oregano or thyme
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper

Preparation

Cut chicken breasts 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.

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

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

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

Source : Weekends: Spring 2003