Brusseau's Chicken With Apples and Hazelnuts Recipe

Name: Brusseau's Chicken With Apples and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole chicken breasts, boned and skinned; 1/2 cup flour; 1/2 teaspoon fresh sage leaves, minced or 1/4 teaspoon dried; 3/4 pound unsalted butter; 2 tablespoons brandy; 2 large shallots, sliced; 2 cloves garlic, minced; 1 large Jonathan or Granny Smith apple, unpeeled and cut in 1/2-inch pieces; 1/4 cup alcoholic cider; 2 tablespoons hazelnut (filberts) halves, toasted; 12 sheets fresh phyllo dough

Servings: persons

2 whole chicken breasts, boned and skinned
1/2 cup flour
1/2 teaspoon fresh sage leaves, minced or 1/4 teaspoon dried
3/4 pound unsalted butter
2 tablespoons brandy
2 large shallots, sliced
2 cloves garlic, minced
1 large Jonathan or Granny Smith apple, unpeeled and cut in 1/2-inch pieces
1/4 cup alcoholic cider
2 tablespoons hazelnut (filberts) halves, toasted
12 sheets fresh phyllo dough

1
Cut each breast in half.
2
Combine flour and sage and dip chicken pieces in mixture and shake off.
3
Heat 3 to 4 tablespoons butter and brown chicken lightly, five to seven minutes on each side.
4
Add 1 tablespoon brandy.
5
Remove from heat and cool.
6
Melt 4 tablespoons butter in saute pan.
7
Add garlic and shallots and cook over medium heat 2 to 3 minutes.
8
Add apple, 1 tablespoon brandy and cider.
9
Cover and steam three to five minutes, or until apples are tender but still hold their shape.
10
Remove from heat and add hazelnuts.
11
Melt remaining butter.
12
Lay out one sheet of phyllo; brush lightly with butter and repeat, stacking one sheet upon the other and using five sheets.
13
Cut stack in half horizontally.
14
Repeat process one more time for two additional packages.
15
Place one piece of chicken in center of one stack of phyllo.
16
Spoon 1/4 of apple-hazelnut mixture over top of chicken.
17
Fold long sides of phyllo over the chicken and crimp them to hold.
18
Roll up ends; crimp and brush top with butter.
19
Butter two remaining sheets of phyllo and cut lengthwise into four strips, each 3/4-inch wide.
20
Twist each strip into a rosette and place one on top of each chicken package.
21
Brush each rosette with butter.
22
(There will be some left over.)
23
Bake immediately or refrigerate for up to 36 hours.
24
To bake place on ungreased baking sheet and bake at 375 degrees for 25 minutes.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole chicken breasts, boned and skinned, 1/2 cup flour, 1/2 teaspoon fresh sage leaves, minced or 1/4 teaspoon dried, 3/4 pound unsalted butter, and more.

Yes, Brusseau's Chicken With Apples and Hazelnuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brusseau's Chicken With Apples and Hazelnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions