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.
- Portion size 8 servings
- Credits : Weekends: Spring 2003
Ingredients
Sabayon sauce:
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 818 mg
- Protein 34 g
- Calories 566.0
- Total fat 32 g
- Saturated fat 16 g
- Total carbohydrate 35 g
%RDI
- Iron 20.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 25.0
- Vitamin C 7.0
