Busters Recipes

Chicken Breasts stuffed with three cheeses

8 chicken breasts ground white pepper to taste
4 oz.  Asiago cheese
1/3 cup Parmesan cheese
1/2 cup Gruyere Flour as needed for dredging
1/4 cup butter
16 Phyllo dough sheets

Cut the chicken breasts in half and split each
of the eight pieces (not all the way through) so
they can be stuffed with cheeses. Dredge the
breasts in flour, cook in skillet until lightly
browned.
Grate together the three cheeses, stuff into
chicken breast pieces. Use Phyllo dough sheets
(can be found at local grocery stores) to form
bundles that resemble haystacks surrounding the
chicken and cheeses. For beginners, using Phyllo
can be tricky. Be sure and work quickly to keep
dough from drying out, and butter each of four
layers that are pulled up around the chicken and
cheese mixture. Cook at 350 degrees for 15 to 20
minutes until lightly browned. Serve with pear
sauce.

Pear Sauce

4 fresh pears (cut into halve using peel and every-thing)
3  T.  lemon juice
2 cups chicken stock
1/2 cup white wine (or use non-alcoholic white wine)
1/2  c. heavy cream

Cook pears in saucepan with stock and wine,
reduce by half, strain after cooking over low
heat, add cream, serve over and around the
Phyllo-wrapped chicken

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