Stuffed Chicken Breasts in Filo Pastry with Piquant Cranberry Sauce

Stuffed Chicken Breasts in Filo Pastry with Piquant Cranberry Sauce
Stuffed Chicken Breasts in Filo Pastry with Piquant Cranberry Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • No-stick cooking spray

  • 3/4

    cup green onion, chopped

  • 3/4

    cup celery, chopped

  • 1/2

    tsp dried thyme

  • 8

    half chicken breasts, skinned and boned

  • 6

    sheets filo pastry, thawed

  • 4

    Tbsp olive oil

  • 4

    Tbsp bread crumbs

  • Piquant Cranberry Sauce

  • 7

    oz. jellied cranberry sauce

  • 1/3

    cup mild red chili sauce

  • 1/4

    cup white wine vinegar

Directions

Spray a medium sized skillet well with no-stick cooking spray and saute green onion and celery until soft. Stir in thyme. Cool. Pound the chicken breasts slightly, just to even the thickness. Place about 1 Tbsp of the sauteed vegetables in the center of each breast and wrap the chicken to enclose it. Unroll the filo pastry. Count out 6 sheets. (Return any remaining pastry to fridge.) Keep the sheets covered with a damp cloth. Lay 1 sheet down on your work surface and lightly brush with oil. Sprinkle with 1 Tbsp of bread crumbs. Lay a second sheet directly over the first one and again brush with oil and sprinkle with crumbs. Lay a third sheet on top of the second and brush with oil but don't sprinkle with crumbs. Cut these layered sheets into 4 squares. Place a stuffed chicken breast in the center of each square and fold up like an envelope or you can gather the edges of each square and bring them up to form a "pouch". Squeeze together at the top and the edges will fan out a bit and stay that way during baking. Place the chicken packages on a baking sheet that has been sprayed with no-stick oil and bake in a 350 oven for 25 minutes. Serve with the following sauce. Place the sauce ingredients in a small saucepan and stir over medium heat until the jelly has melted. Serve warm.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: