This wonderful recipe for Phyllo Chicken Mustard Roll is very rich, and it's perfect for entertaining. Tender chicken and veggies are enveloped in a creamy mustard sauce and wrapped in flaky phyllo dough. Yum.
All you need to serve with this easy recipe is a green salad tossed with avocados and sliced tomatoes and a simple vinaigrette, and some steamed green beans or asparagus. For dessert, a pie would be delicious, as would any type of brownie. Add a glass of white wine and some good company for a fabulous meal.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (8 ounce) package mushrooms, sliced
- 1/2 teaspoon salt
- pinch white pepper
- 1/3 cup Dijon mustard
- 3 tablespoons honey mustard
- 1-1/2 cups heavy cream
- 3 cooked boneless skinless chicken breasts, shredded
- 1-1/2 cups shredded Havarti cheese
- 9 (14" x 18") phyllo sheets, thawed
- 1/3 cup butter, melted
In a large skillet, melt 2 tablespoons butter and the olive oil over medium heat. Add the onion and garlic; sprinkle with salt and pepper. Cook the vegetables until tender, about 5 minutes, stirring frequently. Add the mushrooms; cook until mushrooms give up their liquid and the liquid evaporates, stirring frequently.
Add both of the mustards and the cream to the skillet, stirring to combine. Reduce the heat to low and simmer until mixture is slightly thickened, about 8 minutes.
Add the cooked chicken and the Havarti cheese to the skillet and remove from heat; stir until combined. Let this mixture cool for 15 minutes.
Preheat the oven to 400°F.
Place one sheet of the phyllo dough on a large cookie sheet with sides. (If you can only find the 14" x 9" sheets, you must use 16 sheets. Make two separate stacks of the dough, and divide the chicken mixture between the two stacks.) Brush the phyllo with some of the melted butter and top with another sheet.
Repeat the layering and brushing with butter until you have used all of the phyllo sheets. Place the chicken mixture on the long side of the dough toward the bottom. Fold the bottom edge over the chicken to cover, fold in the sides, and then fold the top edge over the chicken. Brush everything with butter to seal. Carefully turn the roll over using your hands or two spatulas so the seam is down.
Brush the remaining butter over the phyllo dough. Bake for 14 to 20 minutes or until the dough is golden brown. Let the roll stand for 10 minutes, then cut into slices to serve.
|Nutritional Guidelines (per serving)|
|Total Fat||88 g|
|Saturated Fat||40 g|
|Unsaturated Fat||31 g|
|Dietary Fiber||3 g|