Stuffed Chicken Breasts in Filo Pastry with Piquant Cranberry Sauce

By á-2421

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

Preparation

Step 1

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.