Phyllo Chicken & Herb Roulade with Roasted Tomato Jam

This is one of my favorite recipes for a dinner party; in fact I've used it twice this past month when entertaining friends. I like it so much because it really is pretty easy, looks great on the plate and all of the preparation can be done in advance. I just pull the cookie sheet with the wrapped chicken breasts from the fridge and pop it into the oven for only about 30-40 minutes before serving; just enough time for a pre-dinner drink and hors oeuvre's. We served it last time with some Sweet Potato Mash and Lemon Buttered Asparagus.

I've also made extra of these in the past and frozen them uncooked. They thaw and cook up quite well, so make enough to serve another great easy meal later. The Roasted Tomato Jam also freezes really well and can almost always be found in my freezer.

Roasted Tomato Jam

6 medium vine ripened tomatoes diced
2 cloves minced garlic
4 tablespoons extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon brown sugar

Toss together in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.

Phyllo Chicken & Herb Roulade

4 large boneless skinless chicken breasts
1/2 cup chopped fresh herbs (I've used basil, oregano, sage and chives here.)
2 cloves very finely minced garlic
2 tbsp extra virgin olive oil
salt and pepper to season
1/2 cup melted butter

Begin by butterfly cutting the chicken breasts and laying them flat on the cutting board. Alternatively you can place each chicken breast between 2 sheets of plastic wrap and pound the chicken out to a half inch thickness with a flat mallet. Season the chicken breasts with salt and pepper.

Mix together the herbs, garlic and olive oil into a paste. Divide the herb mixture between the four chicken breasts and spread all over the entire surface of the pieces. Roll the chicken breasts up and set aside.

The phyllo sheets I use measure about 12x18 inches which I cut in half to make 12x9 inch sheets; I use 4 of these half sheets per chicken breast. Brush each sheet with melted butter and stack 4 of them together. Place one rolled chicken breast in the center of the shorter side of the phyllo sheets near the edge. Bring the two longer sides on the phyllo up over the ends of the chicken breasts and then roll the chicken breast up. (Similar to the method used to make spring rolls.) Place the wrapped chicken breast, seam side down, on a silicone or parchment lined cookie sheet. Bake at 375 degrees F for about 30-40 minutes depending upon the size of the chicken breasts you use. I use a meat thermometer to test them and make sure that the temperature at the center of the chicken breasts is 175 degrees F or greater before taking them out of the oven. Let the chicken rest for 5-10 minutes before serving with the roasted tomato jam.

Click here to join us on Rock Recipes Facebook Group.