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Chicken Fillo with Fettucini Carbonara
Recipe By : Jason
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
breasts with salt and pepper.
-Beat breasts flat with tenderizing mallet or jaccard.
-Place a couple of slices of Prosciuto on top of each
-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
-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
-Slowly fold in the cheese, little by little, until the
desired consistency is reached and all the cheese is
-Portion pasta onto large platters. Put cooked chicken
phyllo in center. Ladle sauce over top and sprinkle with
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.