CHICKEN BREAST WITH DOUBLE CREAM BRIE CHEESE AND APRICOTS, WRAPPED AND BAKED IN PHYLLO PASTRY, TOPPED WITH A LIGHT ROSE BABY SHRIMP SAUCE

Ingredients

4 chicken breast, boneless, skinless
sea salt/ fresh cracked pepper
1 can apricots, drained
200 g. double cream brie, sliced
1 pkg. Phyllo pastry
50 ml melted butter

Rose Sauce
200 ml marinara sauce
50 ml whipping cream
1 small onion, sliced
200 g. baby shrimp
50 ml white wine
2 tbsp. Flat leaf parsley, chopped

Method

• Preheat oven to 375’f
  
• Season chicken breast
  
• Place a sheet of phyllo onto a working bench/ table. Brush lightly with butter. Place another sheet over top, brush, and repeat for a third time.
  
• Place the chicken breast onto the end of the pastry, top with a slice of apricot and Brie. Fold the pastry, and tuck in the sides. Brush the outside of the pastry, and place onto a baking sheet. Place in the oven for approx. 25 minutes or until the pastry is golden.
  
• Meanwhile prepare the sauce; heat a sauce pan, add olive oil. Add the onions, season and saute until golden.
  
• Add white wine and reduce for 3 minutes. Add the cream, season, and reduce for 3 minutes on high heat.
  
• Add the marinara sauce, turn down to a simmer; just before the chicken is ready add shrimp, and parsley.
  
• Slice the chicken phyllo in half and ladle sauce around
  Serves 4
  
  
  Recipes created by Executive Chef Frank Abbinante