Phyllo-Wrapped Chicken with Sabayon Sauce
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 566 |
| pro | 34 g |
| total fat | 32 g |
| sat. fat | 16 g |
| carb | 35 g |
| fibre | 1 g |
| sodium | 818 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 20% |
| vit A | 25% |
| vit C | 7% |
| folate | 12% |
-
8 boneless skinless chicken breasts
2 tbsp (25 mL) Dijon mustard
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
8 thin slices prosciutto
16 sheets phyllo pastry
3/4 cup (175 mL) butter, melted
Sabayon sauce:
4 egg yolks
3 tbsp (50 mL) chicken stock
2 tbsp (25 mL) dry vermouth
1/3 cup (75 mL) finely chopped fresh parsley
2 tbsp (25 mL) each finely chopped fresh basil and oregano or thyme
1 tbsp (15 mL) lemon juice
1/4 tsp (1 mL) each 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.
Additional Information
Source
Weekends: Spring 2003
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