Italian chicken in phyllo dough

Yield: 6 servings

Measure Ingredient
3 eaches WHOLE CHICKEN BREASTS *
1 each PEPPER TO TASTE
1 each PAPRIKA TO TASTE
1 each GARLIC POWDER TO TASTE
1 each ONION POWDER TO TASTE
¼ cup LEMON JUICE
½ cup WATER
2 tablespoons ITALIAN SEASONING
½ cup DRY VERMOUTH
6 eaches SHEETS OF PHYLLO DOUGH **
1 each BREAD CRUMBS AS NEEDED ***
1 each MELTED BUTTER AS NEEDED ****
6 ounces CREAM CHEESE
4 ounces GRATED CHEDDAR CHEESE

* CUT CHICKEN BREASTS IN HALF ** PHYLLO DOUGH SHOULD BE 14" X 18" SHEETS *** USE PLAIN DRY BREAD CRUMBS **** USE STICK BUTTER OR MARGARINE AS NEEDED * ----------------------------------------------------------------------* PLACE CHICKEN BREASTS SKIN SIDE UP IN ROASTING PAN. SPRINKLE WITH SALT, PEPPER, GARLIC AND ONION POWDER. POUR IN LEMON AND WATER. SPRINKLE WITH PAPRIKA AND ITALIAN SEASONINGS. COVER WITH ALUMINUM FOIL AND BAKE FOR 1 HOUR AT 375 DEG F. UNCOVER. ADD VERMOUTH AND BAKE 30 MINUTES LONGER. COOL.

REMOVE BONES. LEAVE SKIN AND MEAT INTACT.

TO ASSEMBLE: BRUSH BUTTER IN AREA SEVERAL INCHES FROM TOP OF PHYLLO DOUGH SHEET. SPRINKLE AREA WITH BREAD CRUMBS. DIVIDE CREAM CHEESE INTO 6 EQUAL PORTIONS. PLACE ABOUT 1 TABLESPOON CHEDDAR CHEESE ON THE CRUMBS. PLACE ONE PORTION OF CREAM CHEESE ON EACH AREA. SET CHICKEN ON CHEESES. FOLD DOUGH OVER TUCKING IN SIDES. ROLL CHICKEN IN DOUGH UNTIL WRAPPED. REPEAT WITH REMAINING CHEESE AND CHICKEN. PLACE ROLLS IN SHALLOW PAN, SEAM SIDES DOWN.

BRUSH TOPS WITH MELTED BUTTER AND SPRINKLE WITH PAPRIKA. BAKE AT 375 DEG F. FOR 10 TO 15 MINUTES OR UNTIL GOLDEN BROWN.

NOTE: PHYLLO DOUGH REQUIRES DELICATE HANDLING. KEEP REMAINING DOUGH COVERED WITH A DAMP TOWEL WHILE WORKING WITH EACH PIECE AND ALSO COVER COMPLETED ROLLS.

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