Brusseau's Chicken With Apples and Hazelnuts

Ingredients

• 2 whole chicken breasts, boned and skinned
• ½ cup flour
• ½ teaspoon fresh sage leaves, minced or 1/4 teaspoon dried
• ¾ 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
• ¼ cup alcoholic cider
• 2 tablespoons hazelnut (filberts) halves, toasted
• 12 sheets fresh phyllo dough

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1115 calories; 83 grams fat; 47 grams saturated fat; 2 grams trans fat; 24 grams monounsaturated fat; 5 grams polyunsaturated fat; 64 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 26 grams protein; 238 milligrams cholesterol; 346 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut each breast in half. Combine flour and sage and dip chicken pieces in mixture and shake off.
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.
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.
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.
5. Place one piece of chicken in center of one stack of phyllo. Spoon 1/4 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.
6. Butter two remaining sheets of phyllo and cut lengthwise into four strips, each 3/4-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.)
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.

1 hour