Chicken bundles make elegant nibbles

Chicken bundle.

Chicken bundles are tasty and adorable.

I’ve blogged before about the Artfully Done Across Generations cookbook that was published to benefit the Wichita Art Museum (WAM). I’ve had fun working my way through this beautiful cookbook, and I can’t decide whether to put it back on my shelf of cookbooks, or place it on the coffee table with warnings of dire consequences to my children if they touch or maim it in any way.

Many of the cookbook’s recipes require fancy, expensive or just plain not-in-my-cupboard kind of ingredients. But I keep going back! So, I suppose it will stay in my kitchen, gaining many stains of honor.

I’ve tried several recipes, but this one is my favorite, so far. I’ve made up dozens and frozen them so that I can have plenty available for unexpected company or (the more likely) the night that a “frozen dinner” is necessary for our busy, crazy family.  Chicken boursin bundles are one of 538 recipes, and a definite standout.

The best part? The main ingredient is cheap chicken. And you can stock up on the Boursin cheese (just freeze it, double bagged in a Ziploc!) after most holidays, to help minimize the cost of these tasty treats.

Chicken Boursin Bundles
From the Artfully Done Across Generations Cookbook
Phyllo sheets (they call for 8, but I rip 8 before I finish, so get a big box)
1/2 cup butter (I recommend sweet cream)
4 or 5 chicken tenderloins, cut into 1/2-inch pieces
1 carton French garlic and herb cream cheese
1 tablespoon grated onion (or shallot)

Prep for Chicken Boursin Bundles.

Prep for Chicken Boursin Bundles.

 Thaw phyllo dough and unroll sheeets onto a smooth, dry surface (I have a12x20 piece of marble I use for work like this, picked it up at Lowe’s for a few bucks!). Cover with plastic wrap THEN a damp towel.  Next, grate some onion (or shallots, I really liked it when I substituted one) and mix into your Boursin cheese.

Bundles before the Pinch!

Bundles before the Pinch!

 

Now take one phyllo sheet at a time, and lay it on a countertop (or another surface like a marble floor tile above), brush with some melted butter and layer them. Eight sheets should do it. If you’re like me, you’ll go through sixteen in order to get eight unripped, unblemished sheets. Don’t worry, it’s normal – I think.

Cut your phyllo-butter dough into squares that are about four inches. Spoon about a half teaspoon of cheese/onion mixture onto each one and top with a chunk of chicken. Season with salt and pepper, if desired. Gather edges and pinch together. Brush with butter to help glue phyllo together better and to give it a good, golden glaze.

 Place them, evenly spaced, on a baking sheet.

Place them, evenly spaced, on a baking sheet.

Pop into a 425 degree oven after placing on an ungreased cookie sheet. The recipe says to freeze them first, but I’m a mom, I’m usually in a hurry so I skip that step. Bake on lower rack for about 10 minutes. Serve warm. Yum.

Note: even though my husband loves these little bundles of joy, he claims they are more “baby shower” appropriate than Final Four, SuperBowl or BCS Championship appropriate! Not sure I agree, but thought I would share the opinion!

Don’t forget the cookbook is available: Artfully Done Across Generations Cookbook

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