Recipe by TammieV
For the Garlic lover. This elegant and impressive dish is great for a brunch or lunch. Expect each person to eat two rolls.
Top Review by stonecoldcrazy
Not awful by any means, but nothing special. The chicken didn't come out any tastier or more tender with the poaching, which was time consuming. The whole bundle was rather salty as well.
- 4 heads garlic, peeled and crushed
- 1 cup dry white wine
- 1 cup water
- 6 tablespoons lemon juice
- 1 teaspoon salt
- 2 whole boneless skinless chicken breasts
- 12 phyllo pastry sheets
- 1⁄2 cup butter, melted
- 1 tablespoon butter, separate
- 6 slices deli ham, thin
- 4 cups grated swiss cheese
Directions See How It's Made
- Preheat oven to 400 degrees.
- In large fry pan, simmer wine, water, lemon juice and garlic til a gentle, boil.
- Add chicken breasts.
- Continue to cook covered 20-25 minutes on simmer, turning a couple of times.
- Remove chicken breasts and strain garlic.
- Discard juice.
- Cut up chicken breasts into small chunks, mix in a small bowl with reserved garlic.
- It should be close to 3 cups with the garlic.
- Have butter, Chicken, Ham (sliced in half to form a strip), and shredded cheese all lined up in an assembly line style to help you work quickley.
- Phyllo dries quickley.
- Lay out 1 phyllo sheet at a time.
- Brush butter on top.
- Fold the rectangle in half (not lenthwise).
- Brush top with butter.
- On shorter side, put approx.
- 1/2 C of chicken mixture in a line along the edge.
- Add Ham, top with 1/3 C cheese.
- Roll phyllo (filling first) into an eggroll shape, lay on a greased cookie sheet.
- Continue the process until 12 rolls are made.
- Brush with remaining 1 tbl butter.
- Bake at 400 degrees for 20 minutes.