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| Basil-Garlic Chicken Pastries |
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| 4 |
|
boneless, skinless chicken breast halves |
|
| 1/2 cup |
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plus 4 tablespoons butter, divided |
|
| 1 |
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carrot, cut in 3-inch strips |
|
| 1 |
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celery stalk, cut in 3-inch strips |
|
| 1 |
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small onion, cut in 8 wedges |
|
| 1/2 tsp |
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lemon pepper seasoning |
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| 1/2 tsp |
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dried basil leaves |
|
| 1/4 tsp |
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ground ginger |
|
| 3/4 tsp |
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garlic powder, divided |
|
| 4 |
|
phyllo pastry sheets |
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parsley sprigs |
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Basil-Garlic Cream Sauce |
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| 1 |
On half of each chicken breast half, place 1-1/2 teaspoons butter, 1 strip each of carrot and celery and 1 onion wedge. |
| 2 |
Mix together lemon pepper seasoning, basil leaves, ginger and 1/4 teaspoon garlic powder; sprinkle over chicken. Fold other half of chicken over vegetables. |
| 3 |
Melt 1/2 cup butter; brush on phyllo sheets and place chicken in center of each at one end. |
| 4 |
Roll chicken, folding, to opposite end of phyllo sheet; trim excess and seal edges. |
| 5 |
Place, seam side down, on buttered baking dish; brush with remaining butter. |
| 6 |
Place in 350°F. oven for 1 hour or until brown. |
| 7 |
In small frypan, place remaining 1 tablespoon butter and remaining 1/2 teaspoon garlic powder; add remaining carrot and celery strips and onion wedges. Sauté until tender crisp and set aside. |
| 8 |
Place chicken on platter; ladle on warm Basil-Garlic Sauce and garnish with sauteed vegetables and parsley. |
| Basil-Garlic Cream Sauce |
| 1 |
Melt 1/4 cup butter; add 1/2 teaspoon dried basil and 1 teaspoon garlic powder. |
| 2 |
Stir in 2 tablespoons flour; add 1/2 cup chicken stock, stirring until bubbly. |
| 3 |
Add 1 cup half-and-half, stirring. Add salt and pepper, if desired. |
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| Servings: 4 |
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| Recipe Type |
| Main Dish, Poultry |
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| Recipe Source |
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