Chicken Chanterelle Phyllo Cups Recipes

CHICKEN & CHANTERELLE PHYLLO CUPS

Steps:

• Preheat oven to 350 degrees.
• Saute mushrooms, leeks & salt in butter until softened.
• Add white wine & simmer until liquid is absorbed.
• In mixer bowl with wire whip attachment or by hand, combine mascarpone, cream cheese & garlic powder.
• Stir in shredded chicken & cilantro.
• Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
• Remove one phyllo sheet to a flat surface & spray lightly with non-stick cooking spray. Sprinkle with about 1 teaspoon bread crumbs. Remove second sheet, lay over the first sheet, spray & sprinkle with bread crumbs. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
• Using knife or pizza cutter, cut stack of layered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
• Repeat steps 3 & 4 until all of the phyllo sheets have been used.
• Fill each cup about 2/3 full with chicken & cheese mixture.
• Fill cups the last third with mushroom & leek mixture.
• Sprinkle the top of each cup with remaining breadcrumbs.
• Bake uncovered at 350 degrees for 25-30 minutes.
• Cool for 5 minutes before removing from muffin tin.

CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS

Steps:

• Preheat oven to 400 degrees F.
• Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
• To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
• To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

BUFFALO CHICKEN PHYLLO CUPS

Steps:

• Mix the chicken, Red Hot, dressing, and chunky bleu cheese together. Fill the mini phyllo cups with the mixture, and top with extra chunks of blue cheese.
• Cook at 350 for 10-12 minutes, or until warmed through.
• For the garnish, I use baby carrots, and cut them into 4 or 6 pieces, and the celery I cut to about that same size (~1 1/2 inches long and the thickness of a plastic coffee stirrer).

CHICKEN WITH CHANTERELLE MUSHROOMS AND MARSALA WINE

Steps:

• Stir flour and paprika together in a shallow dish. Remove and set aside 1 tablespoon of the flour mixture for later use. Dredge the chicken in the flour mixture to coat evenly.
• Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelle mushrooms in melted butter until they release their liquid and begin to brown, about 5 minutes. Transfer mushrooms to a bowl and set aside.
• Melt 4 tablespoons butter in the skillet. Cook the chicken breasts in the melted butter until browned, about 3 minutes per side; season with salt and pepper.
• Return the cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour-paprika mixture, Marsala wine, and dried tarragon. Place a cover on the skillet, reduce heat to low, and cook until the sauce is thick, the chicken is no longer pink in the center, and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).