Tag-Archive for » Apricot «
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.
This is a great little recipe that really reminds me of health bars that we get in Australia and since I live on the other side of the world now, this was a nice reminder of home. I tagged this recipe to make for a game I play on recipezaar because it sounded yummy. I was not disappointed it was easy to make and tasted great and because of the fact it was just the dried fruit it was overly sweet which we all loved. To read more reviews and to view more photos of this recipe please click here. Be sure to check out more of this chefs recipes while you are there as I have made a few of hers now and she has some really great ones.
Ingredients
300g Dried mixed fruit (called fruit medley in Australia a mix of dried diced apricot, apple and sultanas)
150g Dried apricots
1 1/2 Tablespoons reduced-fat coconut milk (I found I needed a fair bit more than this)
1/2 Cup desiccated coconut
Method
1. Place the fruit medley, dried apricots and coconut milk in a food processor and process until the mixture comes together.
2. Add a small amount extra coconut milk if needed for a rollable consistency.
3. Shape into balls and roll in the coconut. Refrigerate until firm.
Yields Approx 20-25 Balls
All photos taken by me unless otherwise stated.
