StoneGable Chicken In Phyllo

2 whole boneless, skinless chicken breasts

1 stick butter

1 pkg phyllo dough

4 shallots, finely minced

4 slices of thickly sliced deli ham

4 oz. Borsin cheese

salt and pepper

 

Preheat oven to 400 degrees.

 

Melt butter.

On a large work surface, layer 4 sheets of phyllo brushing melted butter on each sheet before laying the next layer over it. Brush butter on the top layer.

 

Cut whole chicken breast in two so you have 4 single breasts. Pound chicken to 1/4 inch.

 

Lay 1 slice of ham folded in 2 and 1 chicken breast on top of the ham  in the middle of one end of the phyllo sheets. Sprinkle with salt and pepper and 1 shallot.  Spoon 1 oz. of Borsin cheese on the sallots.

 

To make phyllo pocket. Roll up once and fold in the sides snuggly to the chicken. Roll the rest of the phyllo up and put the chicken pockets on an ungreased rimmed baking sheet.

 

Repeat for each chicken breast.

 

Bake for 25 minutes, till browned.

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