Sue Freeman posted 02-17-99 11:05 AM
Basil Garlic Chicken Pastries
4 boneless skinless chicken breast halves
3/4 butter divided
1 carrot, cut into 3 inch strips
1 celery stalk cut into 3 inch strips
1 small onion cut into 8 wedges
1/2 tsp lemon pepper
1/2 tsp dried basil leaves
1/4 tsp ground ginger
3/4 tsp garlic powder, divided reserving 1/2 tsp
4 phyllo pastry sheets
Basil Cream Sauce follows
Preheat oven to 350° F.
Cut each chicken breast in half lengthwise without cutting completely through. Open the chicken breast and on one half, place 1 1/2 tsp butter, 1 strip of carrot, 1 strip of celery and one onion wedge.
Mix lemon pepper, basil, ginger and 1/4 tsp garlic powder and sprinkle spices on other side of chicken breasts and rub in it. Fold chicken over so veggies are inside the chicken breasts.
Melt 1/2 cup butter and brush on 1 sheet of phyllo.
Place chicken in the middle and at the bottom of one sheet and roll chicken, folding phyllo dough as you go.
When half way down fold in the sides and continue folding to the end. You will have a chicken roll in phyllo.
Put on a buttered baking sheet and brush with remaining butter. Place in preheated oven at 350 for 1 hour or until browned.
Mix the spices and sprinkle over chicken.
Place remaining veggies in a pan with remaining butter and 1/2 tsp reserved garlic powder. Saute until veggies are tender and set aside.
Ladle Basil Cream Sauce on platter and place chicken on platter and garnish with sauteed veggies.
Basil Garlic Cream Sauce
1/4 cup butter
1/2 tsp. dried basil
1 tsp. garlic powder
2 tbl. flour
1/2 cup chicken stock
1 cup half and half
salt and pepper to taste
Melt butter; add basil, and garlic powder. Stir in flour; add 1/2 cup chicken stock and stir until bubbly.
Add half and half and stir until heated through. Salt and pepper to taste