I haven’t been feeling well. 2 weeks ago I was bitten by some insect and had a bad reaction. I ended up in hospital for a week and this is Canada…we don’t keep people in hospital ever…unless it’s bad.
So I’ve been having trouble making the meals. I can’t stand for long periods of time etc. This week for Shabbos I came up with this recipe for phyllo schnitzel. I used to make this by cutting up the schnitzel into bite sized strips and then covering each strip with a piece of puff pastry (like wieners in a blanket) but today I just couldn’t. If you want something that presents well that you can serve on a tray, do it that way. This way worked well for me right now and took only 35 minutes to bake. Hope you enjoy it. The result looks awesome.
4 pieces of boneless, skinless chicken
Puff pastry dough squares
Take the chicken pieces and sprinkle with garlic and pepper
Place two squares together and roll out to make a rectangle.
Place one piece of chicken chicken on one side of the pastry dough and on the other half smear with a thin layer of mustard
Seal the pastry dough and tuck the ends under so it looks like a pocket.
Repeat with the other three piece until you have four pastry pockets.
Place on an oiled 9×11 pan. Cover with egg wash and sesame seeds
Bake for 35 minutes at 375F or until pastry is golden. Serve warm.
If you have any questions about this one, just ask.