All Wrapped Up in Phyllo

I have been on a big packaged pastry kick lately. Last week I made Apple Turnovers with Spiced Cheese filling using puff pastry. This week has included Asparagus wrapped in Phyllo and tonight's feast -- Chicken wrapped in Phyllo with Brie and Lingonberries!! I am starting to get a few comments from the peanut gallery that they have had enough of the flaky dough.

The menu tonight also includes homemade stuffing with gravy and steamed sugar snap peas. Going for the Thanksgiving theme. My Oldest started playing field hockey and is ravenous when she walks in the door. The menu tonight was her request. With all the different schedules around here, I am preparing everything ahead of dinner time and heating up as needed. Everyone seems happy but, No Thank You Boy has eaten about a million of the Yo Crunch yogurts because he hasn't been a very adventurous eater lately or ever. He only needs to eat 5 a day to get his daily supply of calcium. I think he is set for about the next week.

Phyllo gets a bad rap in that most people think it is hard to work with. On the contrary, (that sounds Sherlock Holmesy) it's a piece of cake or dough for that matter. Thin layers of dough are stacked on top of each other with a coating of melted butter (or Pam for the weight watchers) in between. Fill the dough with whatever you like, fold it up like a package, put it on a baking sheet and bake for about 15 minutes. Viola!

My creation is filled with thin chicken breasts seasoned with salt and pepper and topped with brie and lingonberries (right from a jar). My Oldest LOVES the Swedish Meatballs with Lingonberries and at the restaurant at IKEA and she loves brie cheese. This entree incorporates 2 of her favorites. At least I know one person will be happy at dinner time. Looks like Yo Crunch for No Thank You Boy again tonight.

Chicken Wrapped in Phyllo with Brie and Lingonberries

4 chicken breasts
6 sheets of phyllo dough
4 slices of brie cheese
4 dollops of lingonberries - or try raspberry or apricot jam
melted butter - about 3 tablespoons

Place one sheet of dough on a cutting board and brush lightly with melted butter. Top with another sheet and more butter and then the last sheet and more butter. Cut the sheets in half to make two rectangles. Place one chicken breast on each half. Top with brie and the lingonberries. Fold both sets of opposite points toward the middle to form a package. Brush with more butter and place on a baking sheet. Make two more of the packages. Bake in a preheated 375 degree oven for about 15 minutes or until an instant read thermometer registers 165 degrees.

If you want, you can cool the packages, and freeze. When you want to eat one, put it in the preheated oven for about 15 minutes until heated through.

Try using puff pastry instead of the phyllo dough. It will add a bunch more calories, but it will taste really good.

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