Phyllo Chicken Prociutto Margherita

 

Another great dinner party idea that can be prepared in advance and popped into the oven when drinks and nibbles are served. I served this one with penne pasta and the terrific Roasted Fennel and Tomato Sauce shown in the photo.

Serves 4

1 pkg frozen phyllo pastry, thawed

4 large boneless chicken breasts

2 cloves minced garlic

1 cup melted butter

salt and pepper to season

fresh basil leaves

6 ounces fresh mozzarella

8 thin slices prosciutto

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 and rub the minced garlic over the surface of the chicken.

Lay the prosciutto on top of the chicken, almost covering it, then cover the prosciutto with fresh basil leaves. Place a 1 1/2 ounce rectangular piece of fresh mozzarella at one end of the chicken and roll the whole thing up.
 
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 fennel and tomato sauce and your favorite pasta.

Roasted Fennel and Tomato Sauce

8 large ripe tomatoes diced
1 large fennel bulb diced
1 medium red onion diced
4 cloves chopped garlic
4 tbsp olive oil
2 tbsp brown sugar
1/2 tsp crushed chillies (optional)
Salt and pepper to season
2 tbsp chopped fresh oregano
2 tbsp chopped chives
3 tbsp balsamic vinegar

Toss all ingredients together in a shallow baking dish and bake at 350 degrees F. Cook for about 60-70 minutes, stirring occasionally or until the fennel pieces are very soft and most of the liquid has cooked off and the sauce reaches a good chunky consistency.