By Baby Kato on January 21, 2005
Photo by The Flying Chef
Photo by The Flying Chef
"The apricot lemon glaze makes a nice contrast to the savoury filling. This is very easy to make and looks very impressive. This dish is wonderful served with fresh fruit, a simple salad and rice. "
Serving Size: 1 (311 g)
Servings Per Recipe: 4
"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."
"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."
"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."
"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.:)"
"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:)"