Chicken Phyllo Pockets
- Yield 3
The prepared triangles may be stored in the refrigerator for up to 24 hours prior to baking or in the freezer for up to 1 month before baking.
- 1/4 cup light soy sauce
- 1/4 cup dry sherry
- 2 scallions, cut into 1/2-inch pieces
- 2 tablespoons Chinese oyster sauce
- 3 slices (thin) fresh ginger
- 1 tablespoon honey
- 3 star anise
- 4 boneless skinless chicken breasts
- 4 ounces phyllo pastry
- 1/2 cup (1 stick) butter, melted
- Combine the soy sauce, sherry, scallions, oyster sauce, ginger, honey and star anise in a saucepan and mix well. Simmer for 5 minutes and add the chicken, turning to coat.
- Reduce the heat and simmer, covered, for 20 minutes; do not allow the mixture to become too dry.
- Remove the cover and simmer for 15 minutes longer, turning the chicken frequently to color evenly.
- Remove the chicken to a cutting board using a slotted spoon and cut crosswise into thin slices, reserving the sauce.
- Preheat the oven to 425 degrees.
- Cut the phyllo sheets into 2×10 to 2×12-inch strips. For each pocket, brush 2 strips of the phyllo lightly with the butter.
- Arrange 2 or 3 slices of the chicken and a small amount of the reserved sauce in a corner of 1 of the strips.
- Fold the corner over the chicken to form a triangle (like a flag). Continue to fold in uniform triangles until the chicken is completely wrapped with the first strip of phyllo.
- Lay the wrapped chicken in the corner of the second strip of phyllo and repeat the folding process.
- Arrange the triangles 2 inches apart on an ungreased baking sheet and bake for 12 to 15 minutes or until golden brown. Serve warm.
Recipe reprinted with permission from the Junior League of Dallas, Dallas Dish (Junior League of Dallas, 2005)