Phyllo-Wrapped Mustard & Cheese Chicken

By Grammie926

This is a quick yet elegant dinner idea or it works as an appetizer just by slicing differently. This recipe can be doubled and is a great make ahead recipe.

Ingredients

• 4 boneless skinless chicken breasts
• 1/3 cup Mrs. McGarrigle’s Canadian Maple or Cranberry Port Mustard
• 1 pkg fine garlic and herb Boursin cheese or 1/2 cup of crumbled blue cheese or 300 g tube of goat cheese or four slices of Canadian Swiss Cheese
• 12 sheets phyllo pastry
• 1/3 cup butter, melted Salt and pepper

Details

Servings 4

Preparation

Step 1

Cut chicken breasts in half horizontally. Do not cut all the way through. Brush each breast with a heaping 1 tbsp. of mustard. Sprinkle with salt and pepper. Sprinkle a quarter amount of the cheese on each breast and fold over to close breast.

For each breast, lay 1 sheet of phyllo pastry on work surface. Brush lightly with butter and top with second sheet of phyllo. Repeat and top with another sheet of phyllo. Place breast about 2 inches from the short edge of the phyllo. Fold up the bottom, then the sides and roll up. Place, seam side down, on greased rimmed baking sheet. Brush top with butter. (Make-ahead: Cover and refrigerate for up to 1 day.) Repeat with remaining chicken breasts and phyllo pastry.

Bake chicken in 350ºF oven, turning once, until golden and chicken is no longer pink, about 45 minutes. Let rest for about 4 minutes and slice on diagonal to showcase the mustard and cheese filling.