Friday, January 20, 2012

Phyllo Chicken with Blender Hollandaise Sauce

4 Chicken breasts, pounded flat & seasoned
1 pkg Phyllo dough (you will only need 3 sheets per breast, but some will rip beyond repair)
1 cube melted butter
8 - 12 asparagus spears, trimmed or a handful of fresh baby spinach
1/4 c. Shredded Monterey Jack Cheese

Place one sheet of phyllo dough carefully on a flat surface, brush with melted butter. Place another sheet on top of that one, brush with melted butter and repeat, Giving you a total of 3 sheets. Place 1 chicken breast towards the bottom corner of the dough square. Top with 2 asparagus spears, or a small amount of fresh baby spinach. Fold, roll and wrap your pouch of delishness and place on silpat. Repeat process with each chicken breast.

Brush tops with remaining butter; Bake on a silpat, at 375 degrees for 30 minutes. Remove from oven, spoon on Hollandaise Sauce over pouch serve with Asparagus or your favorite veggie.

*See next post for EZ Holandaise Sauce

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