Prep 25 mins
Cook 20 mins
A great little appetizer for 4 or a main for 2 with a tossed salad and a steamed veggie.
- 2 teaspoons vegetable oil
- 2 boneless skinless chicken breasts
- 2 slices bacon, chopped
- 2 medium leeks, sliced thin (, white part only)
- 1 clove garlic, crushed
- 1⁄3 cup dry white wine
- 1⁄3 cup heavy cream
- 2 teaspoons Dijon mustard
- 1⁄3 cup parmesan cheese
- 3 teaspoons parmesan cheese
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 10 sheets phyllo dough
- 1⁄3 cup butter, melted
- In a large skillet heat the oil over medium heat.
- Cook the chicken until just done, around 15 minutes.
- Remove and drain on paper towels.
- Cool to handle and chop.
- Add bacon, leeks and garlic to skillet and cook 4 minutes-you want the leeks soft, the bacon crisp.
- Add chopped chicken, wine, cream and mustard.
- Cook, stirring constantly for 4 to 5 minutes-you want it thickened a bit.
- Remove from heat and add 1/3 cup of the cheese.
- Season with salt and pepper and cool slightly.
- Lay out 1 sheet of phyllo, butter your hands and Print the sheet-lay onother sheet on top and repeat.
- Cut into 4 strips.
- Place around 1 1/2 T.
- filling on each strip and fold like you would a flag.
- Place on baking sheet and repeat.
- Use more phyllo if needed.
- Brush tops with remaining butter and sprinkle with remaining cheese.
- Bake 20 minutes at 400*.
This filling is delicious! However, I found working with the phyllo dough to be extremely frustrating and we weren't crazy about the finish, so I made them a second time with puff pastry like a turnover, which was far easier to work with and better liked as a finished product by my family. I was thrilled to find this recipe, as it reminded me of a pastry I had at a French bakery in London! Thanks for a yummy recipe!