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!
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.
Next, brush each breast with a heaping 1 tbsp. of mustard.
Sprinkle with salt and pepper, then sprinkle a quarter amount of the cheese on each breast and fold over to close breast.
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.
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.
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.
Did you try our Phyllo-Wrapped Mustard Cheese Chicken at home? Tell us what you thought in the comments!