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
Filling:
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.
Pastries:
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
pastries.
Sauce:
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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