Filed Under: Under 20 Mins

Phyllo chicken with Brie and veggie confetti

All You Need is Cheese Canadian Brie bubbles up from the centre of moist, tender chicken breasts topped with rosemary-infused veggies – all wrapped in crisp golden phyllo pastry!

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April 8th, 2012

All You Need is Cheese

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Servings
8
Prep Time
20 minutes
Cook Time
57 minutes
Ingredients
  • 1 tablespoon (30 ml) butter
  • 2 Cups (500 ml) finely chopped leeks (white and light green parts only)
  • 1-1/2 Cups (375 ml) diced, peeled butternut squash
  • 1 Cup (250 ml) diced red peppers
  • 1 tablespoon (15 ml) water
  • fresh rosemary
  • coarse sea salt and freshly ground black pepper
  • 8 boneless skinless chicken breasts
  • gram each)
  • 7 ounces (200 g) Canadian brie or Camembert diced and well chilled
  • 13 tablespoons (45 ml) dijon mustard
  • 16 sheets phyllo pastry
  • 1/3 Cups (75 ml) butter, melted
    • Directions
  • 1.

    In a large skillet, melt butter over medium heat. Stir in leeks, squash and peppers and sauté for 3 minutes or until leeks become tender. Stir in water, cover and cook stirring once, for about 3 minutes or until squash begins to soften. Stir in 3/4 tsp (4 mL) chopped rosemary, 1/2 tsp (2 mL) of coarse salt and 1/2 tsp (2 mL) freshly ground black pepper. Transfer to bowl and refrigerate for 1 hour until chilled.

  • 2.

    Preheat oven to 350°F (180°C). Line a large-rimmed baking sheet with parchment paper.

  • 3.

    Cut chicken breasts in half horizontally almost, but not all the way through; open like a book. Brush with mustard, place Canadian Brie cheese on one side of each breast, fold to enclose and press firmly.

  • 4.

    For each bundle, place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent from drying out. Brush with some of the butter and scatter about 10 rosemary leaves. Place second sheet on top. About 2-inches (5 cm) from long side of pastry, spoon about 1/3 cup (75 mL) vegetable mixture lengthwise (as wide and as long as the chicken). Top with chicken, fold bottom of phyllo and then fold sides over chicken and roll up. Place seam-side down on baking sheet. Brush with butter. Bake until phyllo is golden and chicken is no longer pink inside, about 45 minutes.

    • Nutrients Per Serving
    Per servingEnergy:  514 caloriesProtein:  49 gCarbohydrate:  28 gFat:  22 gFibre: 2.2 gSodium:  545 mgTop 5 nutrients provided by a serving of this recipe.Nutrient % DV*Calcium: 9% / 103 mgNiacin:  95%Vitamin B6:  66%Vit
    Phyllo chicken with Brie and veggie confetti
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