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Add a photoServings: 8
Ingredients
- 8 x boneless skinless chicken, breasts
- 2 Tbsp. Dijon mustard
- 1/2 tsp pepper
- 1/4 tsp salt
- 8 x thin slices prosciutto ham
- 16 sht phyllo pastry
- 3/4 c. butter, melted Herbed Sabayon
- 4 x egg, yolks
- 3 Tbsp. chicken stock
- 2 Tbsp. dry vermouth
- 1/3 c. finely minced fresh parsley
- 2 Tbsp. finely minced fresh basil
- 2 Tbsp. finely minced fresh oregano
- 2 Tbsp. finely minced fresh thyme
- 1 Tbsp. lemon, juice
Directions
- Preheat oven to 350 F (180 C).
- With sharp knife held horizontally, cut chicken in half almost but not all the way through; open like book. Brush with mustard; sprinkle with pepper and salt. Lay 1 prosciutto slice on each breast; fold breast over to enclose.
- Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush with butter; top with second sheet. Centre 1 breast on phyllo about 2 inches (5 cm) from short edge; fold edge over chicken. Fold sides over and roll up. Place, seam side down, on greased rimmed baking sheet; brush with butter. Repeat with remaining phyllo, butter and chicken. (Make-ahead: Cover with plastic wrap and chill for up to 8 hrs.) Bake in oven for about 45 min or possibly till golden brown and chicken is no longer pink inside.
- Herbed Sabayon:In large heatproof bowl or possibly top of double boiler, whisk egg yolks till pale; whisk in stock and vermouth. Place over simmering water; whisk for about 8 min or possibly till thickened and frothy. Whisk in parsley, basil, oregano, lemon juice, salt and pepper. Serve with chicken bundles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 8 servings | |
| Calories 242 | |
| Calories from Fat 179 | 74% |
| Total Fat 20.29g | 25% |
| Saturated Fat 11.8g | 47% |
| Trans Fat 0.01g | |
| Cholesterol 166mg | 55% |
| Sodium 309mg | 13% |
| Potassium 194mg | 6% |
| Total Carbs 1.32g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.29g | 0% |
| Protein 14.04g | 22% |
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