Brusseau's Chicken With Apples and Hazelnuts
- 2 whole chicken breasts, boned and skinned
- 1/2 cup flour
- 1/2 teaspoon fresh sage leaves, minced or 1/4 teaspoon dried
- 3/4 pound unsalted butter
- 2 tablespoons brandy
- 2 large shallots, sliced
- 2 cloves garlic, minced
- 1 large Jonathan or Granny Smith apple, unpeeled and cut in 1/2-inch pieces
- 1/4 cup alcoholic cider
- 2 tablespoons hazelnut (filberts) halves, toasted
- 12 sheets fresh phyllo dough
- Cut each breast in half.
- Combine flour and sage and dip chicken pieces in mixture and shake off.
- Heat 3 to 4 tablespoons butter and brown chicken lightly, five to seven minutes on each side.
- Add 1 tablespoon brandy.
- Remove from heat and cool.
- Melt 4 tablespoons butter in saute pan.
- Add garlic and shallots and cook over medium heat 2 to 3 minutes.
- Add apple, 1 tablespoon brandy and cider.
- Cover and steam three to five minutes, or until apples are tender but still hold their shape.
- Remove from heat and add hazelnuts.
- Melt remaining butter.
- Lay out one sheet of phyllo; brush lightly with butter and repeat, stacking one sheet upon the other and using five sheets.
- Cut stack in half horizontally.
- Repeat process one more time for two additional packages.
- Place one piece of chicken in center of one stack of phyllo.
- Spoon 1/4 of apple-hazelnut mixture over top of chicken.
- Fold long sides of phyllo over the chicken and crimp them to hold.
- Roll up ends; crimp and brush top with butter.
- Butter two remaining sheets of phyllo and cut lengthwise into four strips, each 3/4-inch wide.
- Twist each strip into a rosette and place one on top of each chicken package.
- Brush each rosette with butter.
- (There will be some left over.)
- Bake immediately or refrigerate for up to 36 hours.
- To bake place on ungreased baking sheet and bake at 375 degrees for 25 minutes.
chicken breasts, flour, fresh sage, butter, brandy, shallots, garlic, apple, alcoholic cider, hazelnut
Taken from cooking.nytimes.com/recipes/2313 (may not work)