Party Panache, Chicken Baklava

Baklava is traditionally a sweet pastry, composed of many thin layers filled with nuts and honey.  I am taking a liberty here and calling this chicken dish baklava because it is made with layers of the traditional papery phyllo dough, filled with almonds and a savory chicken filling with a creamy honey mustard sauce

chicken baklava 3 thepaintedapron.com

Impressive enough for a dinner party, but easy enough to make.  Prep ahead, and it’s a breeze to bake right before serving

DSC_0045

Half way through cooking time throw the asparagus on the pan with some olive oil and lemon slices, and voila, dinner is served!

chicken baklava with asparagus thepaintedapron.com

Do not fear the filo! or Phyllo! The papery pastry is very forgiving~ it’s a little nerve wracking the first time, but once you realize you can repair any holes that might develop, you will be merrily on your way~

DSC_0041

The secret is keeping all the dough covered with a damp towel, except the piece you are working on

DSC_0032

Start by caramelizing some almonds with butter and brown sugar in a heavy skillet.  They cook fast and burn easily so pay attention!

DSC_0033

Remove almonds to wax paper to cool and add chicken to skillet, browning on all sides over medium heat

DSC_0035

Set chicken aside and add mushrooms and onions to skillet, adding a drizzle of olive oil if necessary

DSC_0034

Cook and stir until veggies are happy and remove with a slotted spoon

DSC_0037

Add two tablespoons of butter to skillet and melt.  Add cream and mustard and stir into a thick sauce.  Don’t worry if there are lingering pieces of onions and mushrooms, all the more flavor!

DSC_0036

Yum

DSC_0038

And the fun begins!

DSC_0040

I used olive oil spray instead of butter for the filo dough to save calories, but either way will work

DSC_0042

Use 2 sheets for the bottom layer and then spray or brush with melted butter and sprinkle with a scant layer of breadcrumbs and Parmesan cheese.  Repeat, using a single sheet,  3 times.  On the last layer, #6,  just brush a perimeter of melted butter around the edges

DSC_0039

Chop or shred chicken and place 1/2 of chicken on bottom 1/3 of dough, across the short side of stack, and top with 1/2 of cooked mushrooms and onions, and a sprinkling of almonds

honey mustard gravy thepaintedapron.com

Drizzle generously with the honey mustard gravy, tuck the edges in and roll up

chicken baklava roll thepaintedapron.com

I couldn’t roll and photo so just picture me trying to form a perfect phyllo roll for you with 2 hands, wishing I had at least 4 or 5…You can see mine has torn along the top and the edges are a hot mess…

No worries, butter is your best friend!  Use melted butter to glue any stray pieces or torn dough

DSC_0045

Repeat the process again, making another dough log with remaining chicken and veggies.  You should have 1/2 cup of sauce leftover.*   Wrap tightly and refrigerate baklava until baking time

DSC_0012

When ready to bake, brush dough with beaten egg for a shiny, golden crust

chicken baklava with asparagus thepaintedapron.com

Bake for 15 minutes and then add asparagus spears to the pan, drizzle with a little olive oil, season with salt and pepper and top with lemon slices

chicken baklava 2 thepaintedapron.com

Return to oven and bake for 15 more minutes.  Asparagus should be crisp tender and chicken pastry will be hot, crisp and golden

DSC_0022

Cut logs into 1/2s or 1/3s.  I cut these in 1/2 to serve 4, but this is all we were having.  If you are serving appetizers, and other side dishes, you could cut these into thirds for smaller portions

chicken baklava 3 thepaintedapron.com

Top the rolls with a drizzle of heated sauce and caramelized almonds

chicken wellington thepaintedapron.com

With asparagus along side

chicken and asparagus thepaintedapron.com

Chicken Baklava with Honey Mustard Gravy

  • Difficulty: medium
  • Print

1 cup sliced almonds

2-3 boneless chicken breasts, cut into fat strips or 7-8 chicken tenders

4 oz. sliced mushrooms, diced

1/2 onion, diced

12 slices filo or phyllo dough

1/2 cup fine bread crumbs or panko

olive oil spray or melted butter

1/2 cup finely grated Parmesan cheese

salt and pepper

6 T butter, divided

1/2 cup  honey mustard

1 cup cream or 1/2 and 1/2

1 egg, beaten

30 asparagus spears, optional

1 lemon, sliced

Melt 1 T butter in heavy skillet with 1 T olive oil over medium heat.  Add almonds and brown sugar and salt.  Cook and stir until almonds caramelize and start to brown.  Watch carefully, they burn quickly.  Remove with slotted spoon and let cool on a sheet of wax paper.

Add chicken to same skillet and cook on one side for 3-4 minutes until golden.  Turn and repeat on other side.  Remove to safe cutting surface and shred/chop.  Season with salt and pepper.

In same skillet cook onions and mushrooms, add more oil if necessary,  until brown and soft.  Remove vegetables with a slotted spoon.

Add 2 T butter to skillet with mustard and cream.  Cook and stir 1-2 minutes, scraping browned bits up from bottom of pan, until you have a thick sauce.  Set aside.

Carefully unroll filo dough into a  stack and cover with a damp towel.  Remove 2 sheets of dough for bottom layer.  Brush top of top sheet with butter or spray with olive oil spray, sprinkle with a scant layer of bread crumbs and Parmesan.  Repeat process, one sheet at a time, 3 more times.  On the last and top layer, making a total of 6 layers, brush butter around edges only.   Place 1/2 of chopped chicken on bottom 1/3 of dough stack across the short end of dough.  Top with 1/2 mushroom onion mixture.  Drizzle liberally with sauce and sprinkle with almonds.  Melt remaining butter. Tuck ends in and carefully roll into a log.  Don’t worry if dough tears.  Use melted butter to make repairs and hold dough together.  Place log onto a greased baking sheet and brush liberally with butter.  Cover with saran.  Repeat the process to make another log with remaining ingredients.  Refrigerate logs, well covered, until baking time.

Just before baking, brush logs with beaten egg.  Bake at 400 for 30 minutes.  Add asparagus during last 15 minutes to roast if desired.

Cut logs into halves or thirds to serve 4-6.  Top with more almonds and pour heated sauce over top.  Serve with asparagus spears and lemon slices.

*if you want to make more “gravy” use the proportions of 1 Tablespoon butter, 1/4 cup honey mustard, 1/2 cup cream.  Melt butter in skillet and stir in mustard and cream until thickened.

for another printable version of Chicken Baklava with Honey Mustard Gravy

dinner party chicken thepaintedapron.com

Have a lovely evening!

For a much easier recipe, that is always a hit, try Mustard Maple Pecan Chicken Thighs here

Mustard Maple Chicken thighs thepaintedapron.com

served with Roasted Sweet Potato Spinach Salad with Maple Bacon here, makes a fabulous autumn meal

mustard maple chicken 2 thepaintedapron.com

Even easier is this 4 minute Cranberry Chicken here

cranberry chicken thepaintedapron.com

_____________________________________

I will be joining the fabulous parties and blogs on my side bar and:

Melanie Makes

Memories by the Mile

Pure Grace Farms

 

 

Comments
12 Responses to “Party Panache, Chicken Baklava”
  1. Lynn says:

    Very fancy Jenna, this sounds like a wonderful dinner! I’ve only ever played with phyllo dough once, think I’d like to try it again:@)

    Like

  2. lulu says:

    This sounds absolutely divine, Jenna. Thinking of biting into thin, crisp layers of phyllo makes me drool.

    Like

  3. Emily says:

    This looks absolutely delicious Jenna. You make it look easy too. I haven’t made a dish using phyllo for a while but your recipe has inspired me. Love the pattern on the serving plate, such a pretty presentation of this recipe.

    Like

  4. Mary says:

    This looks so delicious Jenna and pretty enough for company! I used to make Spanakopita triangles and freeze them for an annual Christmas party but it’s been many, many years ago. I love the idea of the chicken and almonds with your honey mustard sauce!

    Like

  5. Velva says:

    This looks so good!!! Thanks for sharing.

    Like

  6. Kitty says:

    Oh Jenna, another fabulous recipe from you to add to my files! I see that we both get our big bag of sliced almonds from Costco!
    Thank you for your visit to my blog. I don’t mind using Campbell’s cream soups either. They are great for so many things.
    Hope you have a happy rest of the week!

    Like

  7. nicolewhitfield5 says:

    I’ve only heard of baklava as being a sweet dish. I would never have thought to use chicken or other savory items in it.

    Like

  8. Amber says:

    Wow! Great idea!
    Pinning it right now!

    Like

  9. Miz Helen says:

    Jenna, I can almost taste this fantastic creation and can’t wait to try it! Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday!
    Come Back Soon!
    Miz Helen

    Like

I would love to hear from you!!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Follow The Painted Apron on WordPress.com
%d bloggers like this: