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1
To make the compote, drain the lentils and place in a medium saucepan.
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2
Add the chicken broth and simmer until lentils are tender but still firm, about 20 minutes.
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3
Heat the olive oil in a medium nonstick skillet over low heat.
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4
Add the shallots, ginger and chili and cook until softened, about 3 minutes.
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5
Add the corn and jicama and cook for 3 minutes.
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6
Add the lentils with the broth and the red pepper and cook 5 minutes.
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7
Stir in the cilantro, basil, salt and pepper.
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8
Set aside.
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9
To make the chicken, preheat the oven to 350 degrees.
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10
Heat the olive oil in a large nonstick skillet over medium heat.
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11
Add the ham and cook 2 minutes.
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12
Add the garlic, shallots, leek and red pepper and cook 3 minutes.
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13
Lower the heat and stir in the corn, porcini and wine.
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14
Stir in the rice, basil and cilantro and cook 1 minute.
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15
Remove from heat and stir in salt and pepper.
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16
Cool.
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17
Gently stir in the cheese.
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18
Season the chicken with salt and pepper.
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19
Place about 1/4 cup of the filling in the center of each piece of chicken.
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20
Fold the sides and the ends of the chicken over the filling, creating little parcels.
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21
Cut the phyllo sheets in half crosswise.
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22
Spray a baking sheet with vegetable oil.
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23
Lay 1 half-sheet of phyllo on a work surface and spray with oil.
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24
Top with another half-sheet and spray with more oil.
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25
Place 1 chicken parcel in the center and fold the dough's sides and ends over the chicken, making another small package.
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26
Place on the baking sheet and repeat with the remaining dough and chicken.
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27
Bake until the chicken is cooked through and the phyllo is browned, about 15 minutes.
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28
Warm the compote and spoon onto 6 plates.
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29
Top with a chicken parcel and serve.
