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Stuffed Chicken Breast In Phyllo Crust on Green-Lentil Compote
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
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Ingredients
- ¼pound green lentils, soaked in cold water overnight
- 1½cups chicken broth, homemade or low-sodium canned
- 1teaspoon olive oil
- 1teaspoon minced shallots
- ½teaspoon minced fresh ginger
- ½Serrano chili, seeded and minced
- ¼cup corn
- 2tablespoons finely diced jicama
- 2tablespoons finely diced red bell pepper
- 2teaspoons chopped fresh cilantro
- 1teaspoon chopped fresh basil
- ½teaspoon kosher salt, plus more to taste Freshly ground pepper to taste
- Freshly ground pepper to taste
- 1teaspoon olive oil
- 1ounce turkey ham, or lean ham, finely diced
- ½teaspoon minced garlic
- 1tablespoon minced shallots
- ⅓cup finely diced leek
- ⅓cup finely diced red bell pepper
- ⅓cup corn
- 1ounce dried porcini mushrooms, soaked in hot water for 30 minutes, drained and diced
- 2tablespoons dry white wine
- ⅓cup cooked wild rice
- 1teaspoon chopped fresh basil
- 1teaspoon chopped fresh cilantro Kosher salt and freshly ground pepper to taste
- ¼cup freshly grated Asiago or Parmesan cheese
- 64-ounce half breasts of boneless, skinless chicken, pounded thin
- 6sheets of phyllo dough, thawed (cover with a damp cloth) Vegetable oil spray
- 1teaspoon chopped fresh cilantro
- Vegetable oil spray
The Compote
The Chicken
Preparation
- Step 1
To make the compote, drain the lentils and place in a medium saucepan. Add the chicken broth and simmer until lentils are tender but still firm, about 20 minutes.
- Step 2
Heat the olive oil in a medium nonstick skillet over low heat. Add the shallots, ginger and chili and cook until softened, about 3 minutes. Add the corn and jicama and cook for 3 minutes. Add the lentils with the broth and the red pepper and cook 5 minutes. Stir in the cilantro, basil, salt and pepper. Set aside.
- Step 3
To make the chicken, preheat the oven to 350 degrees. Heat the olive oil in a large nonstick skillet over medium heat. Add the ham and cook 2 minutes. Add the garlic, shallots, leek and red pepper and cook 3 minutes. Lower the heat and stir in the corn, porcini and wine. Stir in the rice, basil and cilantro and cook 1 minute. Remove from heat and stir in salt and pepper. Cool. Gently stir in the cheese.
- Step 4
Season the chicken with salt and pepper. Place about ¼ cup of the filling in the center of each piece of chicken. Fold the sides and the ends of the chicken over the filling, creating little parcels. Cut the phyllo sheets in half crosswise. Spray a baking sheet with vegetable oil.
- Step 5
Lay 1 half-sheet of phyllo on a work surface and spray with oil. Top with another half-sheet and spray with more oil. Place 1 chicken parcel in the center and fold the dough's sides and ends over the chicken, making another small package. Place on the baking sheet and repeat with the remaining dough and chicken.
- Step 6
Bake until the chicken is cooked through and the phyllo is browned, about 15 minutes. Warm the compote and spoon onto 6 plates. Top with a chicken parcel and serve.
Private Notes
Cooking Notes
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