Recipe by Susie D
This recipe was submitted for RSC 2005 -- I found it in the recipes needing a home and adopted it because it was an entry in RSC #6. The chef who created the recipe wrote "I love anything wrapped in Phyllo dough, especially if it includes Brie cheese. This is a twist on that combination. It can be served in wedges as an appetizer or a lunch dish."
- 4 boneless skinless chicken thighs or 1 medium boneless skinless chicken breast
- 1 tablespoon coriander seed
- 8 whole dried apricots, sliced (should pack a 1/3 C measuring cup)
- 3 tablespoons lemon juice (I use meyer lemons)
- 2⁄3 cup roasted cashews (if they are salted, rinse them)
- 1⁄3 cup white wine
- 2 tablespoons olive oil (light tasting, not extra virgin)
- 1 teaspoon salt
- 12 sheets phyllo dough
- 1 tablespoon soft butter
- 1⁄2 lb wedge best brie cheese, you can find (approx)
Directions See How It's Made
- Dry roast corriander seeds in a heavy pan, cool completely then grind into a powder.
- Cut chicken into small pieces, about 1/2 inch.
- Mix lemon juice and corriander with the chicken and allow to marinate for about 15 minutes.
- Put sliced apricots in a cup and cover with the 1/3 Cup wine, soak for about 15 minutes.
- Rinse and drain cashews if they are salted.
- In heavy skillet, heat olive oil.
- Add chicken and stirfry about 2 minutes.
- Add cashews and continue cooking on medium heat until chicken begins to lightly brown.
- Add apricots and the wine they have been soaking in and thoroughly mix into the chicken.
- Reduce heat to low and cook until wine has evaporated and apricots are soft.
- Remove from pan, stir in salt and reserve.
- Preheat oven to 350.
- Trim the skin from the Brie and cut the cheese into 3 equal pieces.
- Using two sheets at a time, place Phyllo dough on a greased baking sheet, overlapping in the middle by about 4 inches to create a large piece - use 6 sheets for this first layer.
- place the cheese pieces in the middle of the dough and cover with the chicken mixture.
- Quickly fold the edges of the dough over the mixture to form a packet, overlapping as you go.
- Transfer packet carefully to a plate and place the other 6 sheets of dough on the pan to form another large sheet.
- Take the packet from the plate and place it seam side down on the new sheets, then wrap the packet as you did the first time, overlapping the edges.
- Place on a buttered, insulated baking sheet and turn packet over so that seams are on the bottom.
- Smear the top of the packet with the soft butter.
- Bake for about 20 minutes, or until the pastry is golden on top.
- Remove from oven, place on a platter and cut into six wedges.