Potluck Recipe

 

Chicken-Prosciutto Triangles

Yummy filling in flaky phyllo pastry

Adapted from "Penne with Vodka Sauce" in Betty Crocker's Italian Cooking,
by Antonio Cecconi (Prentiss Hall, 1991)

  • 2 Tbs. olive oil
  • 2 Tbs. unsalted butter or ghee
  • 3 lbs. chicken breasts, trimmed of fat and tendons,
           cut into bite-size pieces 1/2 inch thick
  • 1/2 cup of shallots, finely diced
  • 3 large cloves garlic, pressed
  • 1/2 tsp. freshly ground pepper
  • 6 oz. good quality prosciutto, cut into thinly sliced strips
  • 6 oz. can of medium olives, drained, rinsed and coarsely chopped
  • 1/3 cup warm grappa (or vodka or brandy)
  • 1 pt. heavy cream
  • 3+ Tbs. freshly chopped Italian (flat leaf) parsley
  • 1 package frozen phyllo pastry, thawed

Sauté half of chicken in large skillet with 1 Tbs. each of unsalted butter/olive oil
over med-high until browned on both sides (approx. 7-8 mins./side). Remove chicken,
cover with foil and keep warm. Repeat with remaining chicken, butter and olive oil.
Allow to cool while preparing the next step.

Turn down heat to med-low and sauté finely diced onion, without browning, for approx. 7-8 mins.
Increase heat to medium, add pressed garlic, pepper, chopped olives and prosciutto and continue
frying for another 2-3 mins.

Add warm grappa and flambé until all the alcohol is burned off (Use caution! Can also do this step
in 2 stages).

Add cream and simmer over medium heat, with occasional stirring, until sauce is reduced
by half. In the meantime, chop chicken into small, approx. 1/4 inch pieces and set aside,
then add to the sauce, along with the chopped parsley. Simmer for 2 minutes and set aside.

Use this mixture to fill the phyllo pastry. (For the potluck, I placed a spoonful of filling
on a piece of phyllo pastry and folded it into a triangle, like folding a flag.)

Phyllo triangles should be baked at 375°F for approx. 15-20 minutes, turning once if browning
too quickly on the bottom. Stuffed triangles can be frozen for up to 3 months, in which case
increase baking time to approx. 25 minutes.

Made by Paul for the March 2007 potluck.

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