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Chicken Phyllo Bundles With Herbed Sabayon

chicken - breast, pastry

8 boneless skinless chicken breasts; 2 pounds
2 tablespoons Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon salt
8 thin slices prosciutto ham
16 sheets phyllo pastry
3/4 cup butter; melted
----HERBED SABAYON----
4 egg yolks
3 tablespoons chicken stock
2 tablespoons dry vermouth
1/3 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh oregano; or
finely chopped fresh thyme
1 tablespoon lemon juice
1/4 teaspoon (each) salt and pepper

Cut chicken in half horizontally almost but not all the way through; open like book. Brush with mustard; sprinkle with pepper and salt. Lay 1 prosciutto slice on each breast; fold breast over to enclose. Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush with butter; top with second sheet. Centre 1 breast on phyllo about 2 inches from short edge; fold edge over chicken. Fold sides over and roll up. Place, seam side down, on greased rimmed baking sheet; brush with butter. Repeat with remaining chicken. (Make-ahead: Cover with plastic wrap and refrigerate for up to 8 hours.) Bake in 350°F oven for about 45 minutes or until golden and chicken is no longer pink inside. HERBED SABAYON: In large heatproof bowl or top of double boiler, whisk egg yolks until pale; whisk in stock and vermouth. Place over simmering water; whisk for about 8 minutes or until thickened and frothy. Whisk in parsley, basil, oregano, lemon juice, salt and pepper. Serve with chicken bundles.

Contributor: Canadian Living, January, 2001

Yield: 8 servings

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