3 boneless skinless chicken breasts
1 sweet onion, sliced
1 tsp (5 mL) each salt and pepper
2 tsp (10 mL) vegetable oil
1 wheel Brie cheese, cubed
1 cup (250 mL) sliced roasted red pepper
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) grainy mustard
3 tbsp (45 mL) liquid honey
4 tsp (18 mL) cornstarch
6 sheets phyllo pastry
1/3 cup (75 mL) butter, melted
Line rimmed baking sheet with foil; place chicken and onion on pan. Sprinkle with half each of the salt and pepper; drizzle with oil. Roast in 400°F (200°C) oven until onion is tender and chicken is no longer pink inside, about 20 minutes. Let cool.
Chop chicken and onion into bite-size pieces; place in bowl. Add cubed Brie, red pepper, parsley, mustard, honey, cornstarch and remaining salt and pepper; toss to combine.
Brush 1 sheet of phyllo at a time with butter, keeping remainder covered with damp towel to prevent drying out. Centre 1 sheet on prepared paper-lined pan. Set second sheet over first, rotating one-third. Repeat with remaining sheets in circular direction like windmill.
Place chicken mixture in centre of phyllo. One at a time, fold phyllo edges up and around filling to create round open-top pie. Brush pastry with butter. (Make-ahead: Wrap pie and pan together; refrigerate for up to 4 hours. Or overwrap with heavy-duty foil and freeze for up to 1 week; bake frozen, adding 10 minutes to time.)
Bake in centre of 375°F (190°C) oven until filling is hot and pastry is golden, about 30 minutes.
approx. per serving
- pro19 g
- total fat18 g
- sat. fat10 g
- carb22 g
- fibre1 g
- chol79 mg
- sodium782 m
- vit A19%
- vit C55%