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Stuffed Chicken Fillo with Fettucini Carbonara

Recipe By : Jason Kauffman
Serves : 4-6
Prep. Time : 1:05

1 1/2 - 2 Lbs. boneless skinless chicken breast halves
salt and pepper - to taste
1/2 Lb. Prosciuto ham - thinly sliced
8 oz. Aziago cheese - cut in 1/4" slices
1 pkg. Fillo or Phylo dough
1/2 cup butter - melted
2 Tbls. butter
1/2 cup pancetta OR bacon - cooked, chopped
1 cup fresh mushrooms - garden OR shitaki OR portabella
2 Tbls. Balsamic vinegar
3 cups heavy cream
1 cup fresh grated Parmesan or Romano cheese
1/2 Lb. Fettuccini noodles - prepared as directed
2 Tbls. fresh chopped parsley

-Sprinkle chicken breasts with salt and pepper.
-Beat breasts flat with tenderizing mallet or jaccard.
-Place a couple of slices of Prosciuto on top of each chicken breast.
-Place two slices cheese on top of Prosciuto.
-On large un-floured area, lay out a sheet of fillo dough and brush with butter.
-Repeat process until you have about 5-6 sheets of buttered dough.
-Place chicken near a corner of the fillo dough, but so all of the breast is inside the square.
-Carefully, fold from corner to opposite corner, tucking in sides as you roll. (Result should look like small loaf of unbaked bread.)
-Brush roll with butter.
-Repeat with remaining breasts and dough.
-Place rolls on greased cookie sheet.
-Bake in 400 degree oven for 2-3 minutes.
-Reduce heat to 350 and continue cooking for 25 minutes.
-In large saute pan, cook mushrooms and pancetta in butter until mushrooms are tender, about 2-3 minutes.
-Add vinegar and continue to cook for another minute.
-Add heavy cream and continue to cook over medium/high heat, being very carefull not to burn. Stir continuously until cream becomes nape (when sticks to bottom of spoon smoothly).
-Slowly fold in the cheese, little by little, until the desired consistency is reached and all the cheese is melted.
-Portion pasta onto large platters. Put cooked chicken phyllo in center. Ladle sauce over top and sprinkle with fresh parsley.

NOTES : Phyllo comes frozen and is VERY delicate. You must place into refrigerator and thaw overnight before trying to handle. Also, dries quickly, so you want to keep it covered when working with it. Make sure everything else is prepped before pulling the dough from the fridge. Learned that one the hard way.

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