4 chicken breast halves, skinned, boned and flattened 1 ½ tablespoons spicy hot and sweet mustard 3 tablespoons olive oil 3/4 cup mushrooms, chopped 1/3 cup onion, finely chopped 2 tablespoons dry sherry 2 ounces hazelnuts, toasted and chopped 2 ounces dried apricots, chopped a pinch of fines herbes ¼ cup fresh bread crumbs ¼ teaspoon salt 1 tablespoon olive oil 4 phyllo pastry leaves 4 tablespoons butter, melted for brushing pastry
Preparation
Place chicken breasts between two sheets of wax paper and flatten with mallet. Spread with equal portions of mustard. Heat oil in sauté pan. Add onion and sauté for 3 minutes. Add mushrooms and sauté for 2 more minutes. Add sherry, nuts, apricots, bread crumbs, herbs and salt. Cook for 4 minutes. Divide this mixture among four breasts. Roll and secure with toothpicks. Heat additional olive oil over high heat. Sear chicken rolls very quickly on all sides. Cool and remove toothpicks. Breasts should hold the rolled shape. Layer two sheets of phyllo and, with a pastry brush, spread with melted butter. Layer two more sheets. Cut layered phyllo rectangles in four equal parts. Place a rolled chicken breast on each square and roll up, tucking in ends and brushing with melted butter. Brush outside of each roll with melted butter. Bake at 425 degrees for 15 to 20 minutes or until browned.
