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