Awesome!!!! I thought this might have been a bit fiddly to prepare as I do not use phyllo pasty but it was not bad at all. The instructions were clear and easy to follow and I found it quite quick to make, with a 5 star restaurant quality end result. My son could not stop raving how good the chicken was especially how moist, as he often finds chicken dry. I loved the mushroom mixture that went on top of the chicken and the smell whilst preparing was heavenly. I used Gruyere for the cheese and it was so delicious I mean yum, yum and yum. This is a guest worthy, totally impressive dish that people will think that you have spent hours making and is also not over the top in price to prepare. I can highly recommend and we will definitely be enjoying this again Baby Kato, huge thumbs up from my family, would award more than five stars if I could.
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If I had my way I would award 5 stars just for the filling (could easily see it being put into some baby mushroom caps with a sprinkle of extra cheese and then grilled/broiled and served as an apertizer) even though due to dietary requirements I had to sub 3 spring onion/scallion (mainly white and some green) for the shallot and used a field mushroom which I believe is the equivalent of a portabella and as unbeknown to me the gremlins had finished off the swiss I had to use a tasty cheddar. I would have loved to have made the glaze but could not get a diabetic friendly preserve/jam in apricot or peach but will keep looking as I feel this would so really add to this recipe. I was also lazy and just slit the breasts, stuffed and wrapped in the phyllo and they took 35 - 40 minutes to cook through in a fan forced oven at 175c. Thank you so much Baby Kato for such a terrific recipe. Made for 123 Hit Wonders 2008 which will retire it from this game, please give it a try. UPDATE - the filling is superb in stuffed mushrooms, just went up another point for versatility.
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2/15/07 YUMMY!!! This was the first time I used Phyllo Pastry and it is really much easier to work with than people claim.. I did make a few adjustments because I did not like the idea of the Mushroom/onion/cheese filling sitting on raw Chicken.. So I cut the chicken into cubes and sauted it thoroughly ahead of time for about 10 - 15 mins, put it to one side while I worked on the Mushroom/onions etc.. incidentally I used regular ole Mushrooms. I added 1/4 cup of Wine instead of 1/8 cup and 3/4 cup of cheese combined 1/2 Mozzarella 1/2 cheddar as that is what I had in the fridge.. Also it does not have to be Apricot or Peach.. I had some homemade Pear conserve in the fridge..worked just as well at a pinch you could use Duck Sauce. I also reduce the use of Butter and opted for Olive Oil for the Saute But I do not believe you should substitute Butter when you are coating the pastry I didn't and I am glad I stayed with the butter on that one. Anyway the long and short of this is yummy.. yummy.. yummy will definitly do this again. Thank you for posting this recipe.
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Fabulous recipe! I followed the instructions to a tee, but I did add some dried apricots to the sauce just for texture and because I had some on hand. My chicken breasts were rather large, so I just used the entire filling amount for 2 people.:)
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I love recipes with phyllo, and I loved this chicken recipe BK! I did make a couple of changes though, my DH and DS really enjoyed this, and I look forward to making it again soon, thanks hon!...Kitten:)
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