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Chicken >> Basil-garlic Chicken Pastries
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Chicken >> Basil-garlic Chicken Pastries


4 Boneless, Skinless Chicken Breast Halves ½ Cup Plus 4 Tablespoons Butter, Divided Use L Carrot, Cut In 3-inch Strips L Celery Stalk, Cut In 3-inch Strips L Small Onion, Cut In 8 Wedges ½ Teaspoon Lemon Pepper Seasoning ½ Teaspoon Dried Basil Leaves ¼ Teaspoon Ground Ginger ¾ Teaspoon Garlic Powder, Divided Use 4 Phyllo Pastry Sheets Basil-garlic Cream Sauce (recipe Follows) Parsley Sprigs
On Half Of Each Chicken Breast Half, Place1 ½ Teaspoons Butter, 1 Strip Each Of Carrot And Celery And L Onion Wedge.
Mix Together Lemon Pepper Seasoning, Basil Leaves, Ginger And ¼ Teaspoon Garlic Powder; Sprinkle Over Chicken.
Fold Other Half Of Chicken Over Vegetables.
Melt ½ Cup Butter; Brush On Phyllo Sheets And Place Chicken In Center Of Each At One End.
Roll Chicken, Folding, To Opposite End Of Phyllo Sheet; Trim Excess And Seal Edges.
Place, Seam Side Down, On Buttered Baking Dish; Brush With Remaining Butter.
Place In 350of.
Oven For L Hour Or Until Brown.
In Small Frypan, Place Remaining L Tablespoon Butter And Remaining ½ Teaspoon Garlic Powder; Add Remaining Carrot And Celery Strips And Onion Wedges.
Sauté Until Tender Crisp And Set Aside.
Place Chicken On Platter; Ladle On Warm Basil-garlic Sauce And Garnish With Sautéed Vegetables And Parsley Makes 4 Servings. Basil-garlic Cream Sauce: Melt ¼ Cup Butter; Add ½ Teaspoon Dried Basil And L Teaspoon Garlic Powder.
Stir In 2 Tablespoons Flour; Add ½ Cup Chicken Stock, Stirring Until Bubbly.
Add L Cup Half-and-half, Stirring.
Add Salt And Pepper, If Desired

Makes 4 Servings You can serve with your family and friends.
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