Herbed Chicken in Phyllo with Apricot-Mustard Sauce Mary & John|
1 pound raw chicken breasts, skinned and boned
1 6-ounce can water chestnuts
¼ 6 ½ package appetizer cheese with garlic & herbs
2 1-pound package phyllo pastry leaves, thawed if frozen
1 cup butter, melted
1 12-ounce jar apricot preserves
1 or 2 tablespoons Dijon mustard (to taste)
2 dashes Soy sauce
Cut chicken breasts into small pieces. Place 1/3 of the pieces in food
processor bowl and whirl to paste consistency. Remove to a medium bowl.
Repeat with remaining chicken. Add chopped water chestnuts and cheese
to bowl and combine thoroughly with the chicken.
Preheat oven to 400 degrees. Stack 3 leaves of the phyllo pastry on work
surface; cover remaining phyllo with damp towel to prevent drying. Cut phyllo
dough lengthwise into 2-inch wide strips, cutting through both leaves; brush
with butter. Place a tablespoon of filling on one end of strip. Fold one corner
to opposite side, making a triangular shape and continue folding the strip until
all of the pastry is formed into a triangle. Repeat with remaining pastry and
filling until all are used. Arrange the filled pastries on a buttered jellyroll pan.
Brush tops with butter. Bake in a preheated 400-degree oven for 12-15
minutes or until golden brown. Serve hot with the dipping sauce. Filled pastries
can be frozen prior to baking. Additional time may be needed to bake frozen
Mix together the apricot preserves, Dijon mustard and soy sauce and heat in a
saucepan until the sauce begins to boil.
Makes 3 – 4 dozen
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