Brusseau's Chicken With Apples and Hazelnuts

Name: Brusseau's Chicken With Apples and Hazelnuts
Total time: 1 h
Yield: 4 servings
Ingredients: 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

By Marian Burros

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: NORTHWEST'S NEW-FOUND RICHES: ITS OWN FINE FOOD

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Ingredients

Yield:4 servings

2whole chicken breasts, boned and skinned
½cup flour
½teaspoon fresh sage leaves, minced or ¼ teaspoon dried
¾pound unsalted butter
2tablespoons brandy
2large shallots, sliced
2cloves garlic, minced
1large Jonathan or Granny Smith apple, unpeeled and cut in ½-inch pieces
¼cup alcoholic cider
2tablespoons hazelnut (filberts) halves, toasted
12sheets fresh phyllo dough

Ingredient Substitution Guide

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Preparation

Step 1
Cut each breast in half. Combine flour and sage and dip chicken pieces in mixture and shake off.
Step 2
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.
Step 3
Melt 4 tablespoons butter in sauté 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.
Step 4
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.
Step 5
Place one piece of chicken in center of one stack of phyllo. Spoon ¼ 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.
Step 6
Butter two remaining sheets of phyllo and cut lengthwise into four strips, each ¾-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.)
Step 7
Bake immediately or refrigerate for up to 36 hours. To bake place on ungreased baking sheet and bake at 375 degrees for 25 minutes.