I'm no longer scared of working with phyllo dough and have really enjoyed the few times I've now employed it with dinner. I'm still not especially skilled at it but I can make do. Tonight I decided to try out another version of chicken in phyllo, a variation of what I attempted with good success back in January. This recipe calls for pounded chicken breast cutlets wrapped around a spinach and cheese filling (which I'm sure is good!), but I made it all a mixture with diced rotisserie chicken and finely chopped broccoli florets. I whipped up the homemade version of garlic and herb cooking creme to give it a saucy topping and served some buttered corn alongside.
Recipe based on "Cheese-Stuffed Chicken in Phyllo," republished from Better Homes and Gardens, and found on recipe.com.
"DIY Cooking Creme," from Joy in My Kitchen, 25 May 2011.
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