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Apricot Coriander Chicken With Brie All Wrapped up in Phyllo

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“This recipe was submitted for RSC 2005 -- I found it in the recipes needing a home and adopted it because it was an entry in RSC #6. The chef who created the recipe wrote "I love anything wrapped in Phyllo dough, especially if it includes Brie cheese. This is a twist on that combination. It can be served in wedges as an appetizer or a lunch dish."”
1hr 5mins
1 pie

Ingredients Nutrition


  1. Dry roast corriander seeds in a heavy pan, cool completely then grind into a powder.
  2. Cut chicken into small pieces, about 1/2 inch.
  3. Mix lemon juice and corriander with the chicken and allow to marinate for about 15 minutes.
  4. Put sliced apricots in a cup and cover with the 1/3 Cup wine, soak for about 15 minutes.
  5. Rinse and drain cashews if they are salted.
  6. In heavy skillet, heat olive oil.
  7. Add chicken and stirfry about 2 minutes.
  8. Add cashews and continue cooking on medium heat until chicken begins to lightly brown.
  9. Add apricots and the wine they have been soaking in and thoroughly mix into the chicken.
  10. Reduce heat to low and cook until wine has evaporated and apricots are soft.
  11. Remove from pan, stir in salt and reserve.
  12. Preheat oven to 350.
  13. Trim the skin from the Brie and cut the cheese into 3 equal pieces.
  14. Using two sheets at a time, place Phyllo dough on a greased baking sheet, overlapping in the middle by about 4 inches to create a large piece - use 6 sheets for this first layer.
  15. place the cheese pieces in the middle of the dough and cover with the chicken mixture.
  16. Quickly fold the edges of the dough over the mixture to form a packet, overlapping as you go.
  17. Transfer packet carefully to a plate and place the other 6 sheets of dough on the pan to form another large sheet.
  18. Take the packet from the plate and place it seam side down on the new sheets, then wrap the packet as you did the first time, overlapping the edges.
  19. Place on a buttered, insulated baking sheet and turn packet over so that seams are on the bottom.
  20. Smear the top of the packet with the soft butter.
  21. Bake for about 20 minutes, or until the pastry is golden on top.
  22. Remove from oven, place on a platter and cut into six wedges.

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