Mrs. McGarrigle’s Phyllo-Wrapped Mustard Cheese Chicken is a quick but elegant dinner idea if you’re looking to try something new and delicious! It can even work as a crowd pleasing appetizer just by slicing it differently. It can be easily doubled if you have a lot of mouths to feed, and it’s perfect for making ahead – just throw it in the oven about an hour before you’re ready to enjoy!

Ingredients:

4 boneless skinless chicken breasts
1/3 cup Mrs. McGarrigle’s Canadian Maple or Cranberry Port Mustard
1 pkg fine garlic and herb Boursin cheese or ½ cup of crumbled blue cheese or 300 g tube of goat cheese or four slices of Canadian Swiss Cheese
12 sheets phyllo pastry
1/3 cup butter, melted Salt and pepper

Cut chicken breasts in half horizontally, but do not cut all the way through.

Phyllo-Wrapped Mustard Cheese Chicken

Next, brush each breast with a heaping 1 tbsp. of mustard.

Phyllo-Wrapped Mustard Cheese Chicken

Sprinkle with salt and pepper, then sprinkle a quarter amount of the cheese on each breast and fold over to close breast.

Phyllo-Wrapped Mustard Cheese Chicken

For each breast, lay 1 sheet of phyllo pastry on work surface. Brush lightly with butter and top with second sheet of phyllo. Repeat and top with another sheet of phyllo. Place breast about 2 inches from the short edge of the phyllo. Fold up the bottom, then the sides and roll up.

Phyllo-Wrapped Mustard Cheese Chicken

Phyllo-Wrapped Mustard Cheese Chicken

Place, seam side down, on greased rimmed baking sheet. Brush top with butter. (Make-ahead: Cover and refrigerate for up to 1 day.) Repeat with remaining chicken breasts and phyllo pastry.

Phyllo-Wrapped Mustard Cheese Chicken

Bake chicken in 350ºF oven, turning once, until golden and chicken is no longer pink, about 45 minutes. Let rest for about 4 minutes and slice on diagonal to showcase the mustard and cheese filling. Serves 4.

Phyllo-Wrapped Mustard Cheese Chicken

Bon Appétit!

Did you try our Phyllo-Wrapped Mustard Cheese Chicken at home? Tell us what you thought in the comments!