I made this one a little while ago from a recipe swap I was involved in and it was totally delicious. I do not use phyllo pastry hardly at all so was a little concerned that it might be a bit fiddly to assemble but it was very easy. The end result tasted divine, it was fairly simple to make and the dish turned out 5 star restaurant quality. Both myself and another reviewer thought the same and you can view the recipe and read those reviews here. I used Gruyere for the cheese as we love this and served the chicken phyllo over a salad that included chopped fresh fruit for a very enjoyable meal.

Ingredients
8 sheets phyllo dough
1/2 cup melted butter
4 boneless skinless chicken breasts, flattened

Filling
2 tablespoons butter
2 cloves garlic, minced
2 shallots, thinly sliced 1 large portabella mushroom, cleaned,diced 1/4 teaspoon thyme
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 teaspoons flour
1/8 cup dry white wine, good quality
1/2 cup swiss cheese, coarsley grated

Apricot Lemon Glaze
1/2 cup apricot preserves, could use peach
2 lemons, juice of

Method

Step 1 Filling
1.  In a sauce pan saute mushroom in 2 tbsp of butter until golden brown, then set aside.

2.  Next lightly saute shallots and garlic in same pan.

3. Mix mushrooms and shallots together add thyme, salt, pepper and flour to vegetables and mix well.

4. Now add the white wine and cook till all liquid is absorbed.

5. Taste, reseason if necessary and set aside to cool.

6. Once cooled add grated cheese to mixture.

 Step 2 Phyllo Preparation- Preheat oven 350 degrees

1.Brush 1 sheet of phyllo with melted butter.

2. Place a second sheet over the first and brush with melted butter.

3.  Place the flattened chicken breast in the lower half of the phyllo sheet.

4. Put 1/4 of the filling mixture ontop of the chicken.

5.  Fold the sides of the phyllo over the chicken envelope style.

6.  Place on a baking sheet, seam side down, brush with melted butter.

7.Do the same to remaining chicken and bake in a 350 degree oven for 35 minutes.

Step 3- Apricot Lemon Glaze

1. Heat apricot preserves and lemon juice together until well mixed.

2. Pour a small amount of glaze overtop of cooked phyllo chicken and serve the rest of the sauce on the side.

Prep Time: 20 min’s
Total Time: 55 min’s
Serves 4

All photos taken by me unless otherwise stated.

I made this from a food member who’s recipe I tagged to make and review and it was very good indeed. I was catching lots of crabs at the time from the end of my jetty and was looking for ways to use the crab meat.  She had stated in her notes about the recipe that it was taken from Australian Good Food. If you want to view the original recipe from this person please click here.

Ingredients

400g trofie pasta 1 tablespoon olive oil
20g butter
500g cherry tomatoes or grape or tear drop tomatoes
3 garlic cloves, finely chopped
1 cup dry white wine (250ml)
300 ml light cream
140 g crabmeat
1 bunch basil leaves, finely sliced
2 tablespoons parmesan cheese, grated. I used a lot more than this, I put some in the sauce and then more on top, as we love parmesan cheese.

Method

1. Cook pasta in a large saucepan of salted boiling water according to packet direction and then drain BUT reserving 1/4 cup of cooking water and then return pasta to pan.

2. Meanwhile heat oil and butter in a large frying pan on medium, until butter is foaming and add tomatoes and garlic and cook for 3 to 4 minutes, until tomatoes begin to soften.

3. Using back of a spoon, lightly crush tomatoes to release juices and add wine and simmer, stirring occasionalyy, for 15 minutes, until sauce thickens slightly and season with salt and pepper to taste. * I added the extra Parmesan cheese here and stirred until it had melted.

4. Add cream, crabmeat and reserved cooking water and simmer, stirring gently, for 1 to 2 minutes until heated through and then stir through basil.

5. Add sauce to pasta and gently toss to combine and divide pasta between serving bowls, scatter over parmesan and serve.

Serves 4
Prep Time: 15 Min’s
Total Time: 35 Min’s

All photos taken by me unless otherwise stated.