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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 14 2012

Gourmet on a Budget - Brie Cheese and Bacon Stuffed Chicken in Phyllo

bitk

2 (6-oz) boneless, skinless Chicken Breasts
2 slices Bacon, cooked extra crispy, chopped
2 ounces Brie Cheese
8 Phyllo Pastry sheets, thawed
3 Tablespoons unsalted Butter, melted

Cook bacon slices in medium skillet over medium-high heat. If desired, cut bacon into small chunks prior to cooking. Turn bacon slices or stir bacon bits until extra crispy. Transfer to paper towel lined plate to drain excess grease.

Preheat oven to 350 degrees Fahrenheit.

Place chicken breasts, one at a time, in quart-size resealable plastic bag. Using a rolling pin or heavy glass bottle, gently pound and roll chicken breasts to 1/2-inch thickness.

Cut brie cheese into 2-inch slices. Place 1-ounce of cheese approximately 2-inches from the narrow end of the breast. Top with crumbled bacon.

Fold chicken over cheese and bacon and roll twice; making certain ends are closed. Secure with toothpicks. Set aside.

Use 4 sheets of phyllo dough per chicken breast. Melt butter in microwave. Using a pastry brush, lightly brush each phyllo sheet with butter. Place buttered sheets on top of one another.

Place chicken breast in center of phyllo dough. Carefully remove toothpicks. Wrap sides of phyllo, than wrap ends; making a package.

Transfer chicken breasts to oven-safe glass baking dish. Bake for 35 to 40 minutes or until phyllo dough is medium-golden brown.

Let sit for 5 minutes. Slice chicken breasts open. Transfer to serving dish and enjoy!