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Receta Chicken Phyllo Bundles With Herbed Sabayon
by Global Cookbook

Chicken Phyllo Bundles With Herbed Sabayon
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Ingredientes

  • 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

Direcciones

  1. Preheat oven to 350 F (180 C).
  2. 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.
  3. 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.
  4. 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.