Photo due: May 4, 2011
(Or what happens when you cross a chicken with ginger.)
18 sheets phyllo pastry
6 boneless, skinless chicken breasts
3” ginger root, peeled and sliced thinly
2 cloves of garlic minced finely
6 pineapple spears
1 large orange, peeled and sliced into six pieces
½ cup orange juice
½ cup pineapple juice
3 tablespoons cornstarch
Preheat oven to 400F. Lay out a sheet of phyllo pastry, brush with olive oil, lay another sheet over this, brush with oil and cover with one more sheet of pastry. Near to the edge of the sheet place a chicken breast. Sprinkle with ginger, garlic, lay atop it one spear of pineapple and one slice of orange.
Wrap the chicken breast into the pastry by rolling the pastry over the breast, tuck in the ends and continue to roll until you have a neat package. Place onto a parchment-lined baking sheet.
Continue with remaining chicken breasts. Bake for about 30 minutes until golden.
While the breasts are roasting, in a microwaveable bowl combine a few tablespoons of juice with the cornstarch, until you have a smooth paste. Add remaining liquid and stir to a smooth consistency. Microwave at high for about 6 minutes, pausing at 3 to stir vigorously. Pour sauce into a boat.
Serve with a spicy stir fry of vegetables or a cool cucumber salad.