Chicken Wrapped in Phyllo – My Chicken in a Purse

Chicken Wrapped in Phyllo or what I call Chicken in a Purse uses boneless chicken thighs topped with herbs and cheese all wrapped up in Phyllo like a pretty package. Your guests will think you were in the kitchen for hours.

There are many things you can put into your wrapped purse, from chicken to beef and seasonings. Learning this basic skill will give you the confidence to create your own special purses.

=== 🍽🍸🥩 RECIPE ===
1 package Phyllo dough (thawed)
4 boneless/skinless chicken thighs, trimmed
10 oz. mushrooms
1 package Boursin garlic/herb cheese
1/4 cup chopped herbs (parsley/chives)
2 sticks melted butter
Olive oil
Salt & pepper
Baking sheet lined with parchment paper

Preheat your oven to 375 degrees.

Trim the chicken thighs to remove excess fat and to make them equal sized portions. Season with salt & pepper. In a frying pan, add 2 tablespoons of oil and brown the chicken thighs – about 3 to 4 minutes per side. You do not want to cook this until done, just browned. Set aside.

Finely dice the mushrooms, season with salt & pepper and sauté in the same frying pan as the chicken until the mushrooms has reduced and dried. When done, place the cooked mushrooms in a medium bowl. Add the Boursin cheese and stir to combine. Set aside.

Unroll the phyllo dough, and set under a barely damp kitchen towel. This will keep the dough from drying out while you work with it. Working quickly, lay out one sheet of dough. Brush with the melted butter and sprinkle with a generous pinch of the herbs. Lay out second sheet of dough across the first sheet, like a cross. Brush with butter and sprinkle with the chopped herbs. Lay out two more sheets of dough, one at a time, turning slightly. Brush each layer with butter and add sprinkling of herbs.

Place one piece of chicken in the center of the sheets of dough. Top with a generous spoonful of the mushroom/cheese filling. Gather up the dough, and squeeze together, allowing part of it ends to stick up, resembling a present with a bow on it.

Place on cookie sheet lined with parchment. Bake 30 minutes, or until the phyllo is golden brown and chicken is an internal temperature of 160. Rest the chicken and let carryover cooking finish the chicken to 165.

Serve immediately.

Cast Iron Skillet 12″ –

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