Wednesday, May 26, 2010

There's an App for That

I got my new iPad.  It's awesome. 

Its awesomeness is increased tenfold in that I used it in the kitchen to make a recipe that not only was healthy and incredibly delicious, but also used some of that darn mystery phyllo dough that I found in my freezer.

I can't even tell you how good this recipe tasted.

 So instead, I'll just share the recipe with you.

Phyllo Chicken Potpie

  • 6 cups water
  • 2 cups fresh pearl onions (I used a jar of cocktail onions)
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 2 tablespoons canola oil, divided
  • 2 medium red potatoes, peeled and chopped
  • 1 cup sliced fresh mushrooms (ick, no one in my house likes mushrooms but add them if you must)
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 3 tablespoons sherry or additional reduced-sodium chicken broth
  • 3 tablespoons cornstarch
  • 1/2 cup fat-free milk
  • 1-1/2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 sheets phyllo dough (14 inches x 9 inches)
  • Refrigerated butter-flavored spray

  • In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. (Note: if you use a jar of cocktail onions, you can skip this step entirely)
  • In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender.
  • Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray.
  • Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again.
  • Bake, uncovered, at 425° for 10-15 minutes or until golden brown. Yield: 6 servings.

Makes 6 servings

Nutritional Analysis: 1 serving equals 325 calories, 8 g fat (1 g saturated fat), 63 mg cholesterol, 542 mg sodium, 33 g carbohydrate, 2 g fiber, 29 g protein.


Alison said...

This recipe sounds amazing! I haven't used phyllo dough before, but I may just give it a try!

ingrid said...

I just copied your recipe - it sounds wonderful. I've never used phyllo dough before, but it's on my shopping list now :)