{"id":200,"date":"2011-08-12T20:43:05","date_gmt":"2011-08-12T20:43:05","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=200"},"modified":"2011-08-12T20:43:05","modified_gmt":"2011-08-12T20:43:05","slug":"chicken-dijonnaise-in-pyllo","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=200","title":{"rendered":"CHICKEN DIJONNAISE IN PYLLO"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>\u00bc cup unsalted butter<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 whole chicken breasts, skinned, boned, and cut in strips 1\u201d wide<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Salt and white pepper<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd cup Dijon mustard<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 cups heavy cream<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>5 sheets of pyllo dough<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00be cup unsalted butter melted<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup toasted bread crumbs<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 egg<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 t. water<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Melt \u00bc cup butter.\u00a0Saut\u00e9 chicken with salt and pepper about 5-7 minutes.\u00a0 Transfer to platter.\u00a0 Add mustard to skillet scraping up any brown bits.\u00a0 Wisk in cream.\u00a0 Reduce heat to a low simmer until sauce is slightly thickened and reduced by \u00bd.\u00a0 Stir in any juices from chicken platter.<br \/>\nToss chicken pieces in sauce.\u00a0Layer pyllo dough \u2013 brushing with melted butter and bread crumbs between each layer.\u00a0 Arrange chicken pieces over bottom 1\/3 of long side of dough, leaving 2\u201d border on all sides.\u00a0 Then tuck in side edges and roll jelly roll style.\u00a0 Carefully place seam side down on ungreased cookie sheet.\u00a0 Brush with beaten egg and water wash.\u00a0 Bake at 450 degrees for 12-15 minutes.\u00a0 Cool, and then cut in 2\u201d slices.\u00a0 Serve with remainder of mustard sauce.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bc cup unsalted butter 3 whole chicken breasts, skinned, boned, and cut in strips 1\u201d wide Salt and white pepper \u00bd cup Dijon mustard 2 cups heavy cream 5 sheets of pyllo dough \u00be cup unsalted butter melted \u00bc cup &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=200\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[47],"class_list":["post-200","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-chicken"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=200"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/200\/revisions"}],"predecessor-version":[{"id":201,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/200\/revisions\/201"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}