It’s a rainy, blah sort of day today here in Brooklyn. I have to go food shopping but I don’t feel like going. So, I found the perfect way to procrastinate. By posting a PKD.
I’ve been thinking a lot about phyllo dough lately. I love phyllo, but have never made anything with it at home. There is pretty much no way I can make phyllo from scratch. It takes a lot of skill and a whole lot of space. I have neither of those things. So I’ll be using frozen phyllo*for my recipe.
* 3/4 cup chopped green onions
* 3/4 cup mayonnaise
* 3 tablespoons lemon juice
* 1 1/2 teaspoons minced garlic, divided
* 1/2 teaspoon dried tarragon
* 2/3 cup butter, melted
* 12 sheets phyllo dough (18 inches x 14 inches)
* 6 (4 ounce) skinless, boneless chicken breast halves
* salt and pepper to taste
* 2 tablespoons grated Parmesan cheese
1. In a small bowl, combine the onions, mayonnaise, lemon juice, 2 garlic cloves and tarragon; set aside. in another small bowl, combine the butter and remaining garlic.
2. Place one sheet of phyllo dough on a work surface with a short edge facing you. Brush with 2 teaspoons butter mixture; brush to distribute evenly. Repeat with one more sheet of phyllo, brushing with another 2 teaspoons of butter mixture (Keep remaining phyllo dough covered with plastic wrap to avoid drying out).
3. Lightly sprinkle chicken breasts with salt and pepper. Center one chicken breast on the lower third of phyllo. Spread about 3 tablespoons of mayonnaise mixture over chicken breast. Fold bottom edge over chicken, then fold in sides. Roll up jelly roll style; cover with plastic wrap and set aside. Make five more chicken packets.
4. Place packets in an ungreased 15-in.x 10-in.x 1-in. baking pan. Brush tops with remaining garlic butter; sprinkle with cheese. Bake uncovered, at 375 degrees F for 25-30 minutes or until a meat thermometer reads 170 degrees F. Serve warm.
I don’t know about you, but I think that sounds both easy and delicious(just like your mom!). I’m going to use a butter flavored cooking spray instead of brushing on the garlic butter. There’s garlic in the mayo mixture, so I don’t think the recipe will suffer. The reason I don’t want to mess with brushing butter on the dough is because it’s very thin and sort of fragile . I don’t want to risk tearing it(that’s what HE said!). Also, as I’ve stated on many occasions, I’m lazy as fuck. Spraying is easier than brushing. And it takes less time. Which means the food goes in my belly quicker.
I hope you all try this dish out(I really don’t care).
*I’m not endorsing this specific brand of phyllo. I just want you to know what to look for in the frozen section of your market. Honestly, I’ll just use the one that’s least expensive. No one pays me to endorse shit, so don’t worry about that sort of thing here, biznotchez.