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Ingredientes
- 3 x WHOLE CHICKEN BREASTS *
- 1 x PEPPER TO TASTE
- 1 x PAPRIKA TO TASTE
- 1 x GARLIC Pwdr TO TASTE
- 1 x ONION Pwdr TO TASTE
- 1/4 c. LEMON JUICE
- 1/2 c. WATER
- 2 Tbsp. ITALIAN SEASONING
- 1/2 c. DRY VERMOUTH
- 6 x SHEETS OF PHYLLO DOUGH **
- 1 x BREAD CRUMBS AS NEEDED ***
- 1 x MELTED BUTTER AS NEEDED ****
- 6 ounce CREAM CHEESE
- 4 ounce GRATED CHEDDAR CHEESE
Direcciones
- * CUT CHICKEN BREASTS IN HALF** PHYLLO DOUGH SHOULD BE 14" X 18" SHEETS*** USE PLAIN DRY BREAD CRUMBS**** USE STICK BUTTER Or possibly MARGARINE AS NEEDED*
- PLACE CHICKEN BREASTS SKIN SIDE UP IN ROASTING PAN. SPRINKLE WITH SALT, PEPPER, GARLIC AND ONION Pwdr. POUR IN LEMON AND WATER. SPRINKLE WITH PAPRIKA AND ITALIAN SEASONINGS. COVER WITH ALUMINUM FOIL AND BAKE FOR 1 HOUR AT 375 DEG F. UNCOVER. Add in VERMOUTH AND BAKE 30 Min LONGER. Cold.
- REMOVE BONES. LEAVE SKIN AND MEAT INTACT.
- TO ASSEMBLE: BRUSH BUTTER IN AREA SEVERAL INCHES FROM TOP OF PHYLLO DOUGH SHEET. SPRINKLE AREA WITH BREAD CRUMBS. DIVIDE CREAM CHEESE INTO 6 EQUAL PORTIONS. PLACE ABOUT 1 Tbsp. CHEDDAR CHEESE ON THE CRUMBS. PLACE ONE PORTION OF CREAM CHEESE ON EACH AREA. SET CHICKEN ON CHEESES. FOLD DOUGH OVER TUCKING IN SIDES. ROLL CHICKEN IN DOUGH Till WRAPPED. REPEAT WITH REMAINING CHEESE AND CHICKEN. PLACE ROLLS IN SHALLOW PAN, SEAM SIDES DOWN.
- BRUSH TOPS WITH MELTED BUTTER AND SPRINKLE WITH PAPRIKA. BAKE AT 375 DEG F. FOR 10 TO 15 Min Or possibly Till Golden.
- NOTE: PHYLLO DOUGH REQUIRES DELICATE HANDLING. KEEP REMAINING DOUGH COVERED WITH A DAMP TOWEL WHILE WORKING WITH EACH PIECE AND ALSO COVER COMPLETED ROLLS.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 445 | |
| Calories from Fat 345 | 78% |
| Total Fat 38.99g | 49% |
| Saturated Fat 21.41g | 86% |
| Trans Fat 0.09g | |
| Cholesterol 140mg | 47% |
| Sodium 393mg | 16% |
| Potassium 240mg | 7% |
| Total Carbs 2.28g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.26g | 1% |
| Protein 21.84g | 35% |
