Chicken Breasts In Phyllo Recipes

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CHICKEN BREASTS IN PHYLLO

Make and share this Chicken Breasts in Phyllo recipe from Food.com.

Provided by tranch

Categories     Chicken Breast

Time 2h17m

Yield 4 serving(s)

Number Of Ingredients 14



Chicken Breasts in Phyllo image

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a skillet, melt 2 or 3 tablespoons of the butter; saute the onion until golden. Remove onion and set aside.
  • Melt 2 or 3 tablespoons butter in the same skillet; saute the mushrooms until all juices are absorbed.
  • Add the onions, parsley and garlic and saute 1 minute.
  • Stir in the flour and blend well.
  • Add the vermouth or dry white wine.
  • Stir over medium heat until thickened.
  • Season with salt and pepper to taste.
  • Remove mushroom mixture from skillet and set aside.
  • In same skillet melt remaining butter with olive oil and saute chicken until lightly browned, about 1 minute per side.
  • Remove from heat.
  • Brush one sheet of phyllo dough with melted butter and sprinkle with bread crumbs.
  • Place a second sheet of phyllo over the first; butter and sprinkle with bread crumbs.
  • Place a chicken breast in the lower half of the phyllo.
  • Put 1/4 of the mushroom mixture and 1/4 of the feta over the chicken.
  • Fold up the sides of the phyllo over the chicken, envelope style.
  • Repeat with remaining chicken breasts.
  • Place on a baking sheet, seam side down, and brush with butter.
  • Bake for 35 minutes, or until browned.
  • NOTES :
  • Recipe may be prepared in advance up to the point the chicken is wrapped in phyllo then frozen.
  • To serve, bake frozen at 350 degrees Fahrenheit for 50 minutes.

Nutrition Facts : Calories 1407.1, Fat 106.7, SaturatedFat 62.5, Cholesterol 335.4, Sodium 1900.3, Carbohydrate 66, Fiber 3.7, Sugar 7.1, Protein 47.1

4 ounces butter, divided
1 onion, finely minced
8 ounces mixed mushrooms, finely minced
2 tablespoons parsley, minced
1 garlic clove, minced
3 teaspoons all-purpose flour
1/4 cup dry vermouth or 1/4 cup dry white wine
salt and pepper
2 tablespoons olive oil
4 boneless skinless chicken breast halves
8 sheets phyllo dough
1 1/4 cups butter, melted
2 cups breadcrumbs
8 ounces feta cheese

CHICKEN IN PHYLLO

This great recipe is from my good friend Lorraine. Lovely served with Rice Pilaf and green beans or asparagus. Your guests will be impressed with this one.

Provided by Sageca

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11



Chicken in Phyllo image

Steps:

  • Make sauce by combining green onions, mayonnaise, lemon juice, garlic cloves and tarragon. Set aside.
  • Brush one sheet of phyllo with butter.
  • Place one chicken breast in one corner.
  • Spoon on the sauce.
  • Top with slice of cheese.
  • Roll over the phyllo sheet placing the fold inside.
  • Brush with melted butter.
  • Sprinkle with parmesan cheese.
  • Bake for 1 hour in a preheated 350°F oven.
  • Tip: Notes Remove phyllo from freezer night before. When ready to prepare, take out 6 sheets and return package of phyllo to freezer. Place you phyllo between damp sheets of paper towels. Cover with tea towel to keep them damp, otherwise they will dry up and become brittle.

Nutrition Facts : Calories 706.3, Fat 49.9, SaturatedFat 21.7, Cholesterol 174.2, Sodium 684.5, Carbohydrate 20.6, Fiber 0.7, Sugar 2.7, Protein 43.1

3/4 cup green onion, chopped
3/4 cup mayonnaise
3 teaspoons lemon juice
2 garlic cloves, crushed
3/4 teaspoon tarragon
1/2 cup butter, melted
1 garlic clove, crushed
6 sheets frozen phyllo dough
6 boneless chicken breasts
6 slices swiss cheese
1/2 cup parmesan cheese, grated

CHICKEN BREASTS IN PHYLLO PASTRY

Easy way to do chicken breasts in pastry. Use refrigerated rather than freezer phyllo pastry, it is easier to work with.

Provided by Ninna

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 5



Chicken Breasts in Phyllo Pastry image

Steps:

  • Poach chicken breasts or lightly pan fry until only half cooked with seasonings of choice.
  • Spread chicken with pesto and wrap each breast in two sheets of phyllo sprayed between with olive oil spray.
  • Brush with beaten egg or yolk and bake in hot oven 200°C (400°F) for 15-20 minutes.

2 chicken breasts (or thighs)
salt & pepper
4 sheets phyllo pastry
1 cup pesto sauce (or sun-dried tomato pesto)
olive oil flavored cooking spray

ELEGANT CHICKEN IN PHYLLO

Tender & moist chicken breast with a rich topping of carmelized onions, sauteed portobello mushrooms, and spinach, enclosed in a flaky, golden phyllo package - a fabulous "company" dinner, served with a pretty salad & perhaps a rice pilaf. SOOO good!

Provided by elarmer9

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17



Elegant Chicken in Phyllo image

Steps:

  • PREPARE THE COMPONENTS:
  • Dredge chicken breasts in seasoned flour & brown in 2 T Olive Oil over med-high heat, 'til nicely browned, but not cooked through - Set aside
  • Carmelize onions by sauteeing over low heat in 2 T olive oil, stirring occassionally, until soft, brown, and becoming sticky - Set Aside
  • Saute chopped mushrooms in 2 T Olive Oil until soft; add Basil, Tarragon, Salt & Pepper to taste - Set aside
  • ASSEMBLE THE PACKAGES:
  • Lay a sheet of phyllo on counter - brush lightly with mixture of melted butter & olive oil (Keep phyllo tightly wrapped at all times until ready to use - if not, it will become dried-out & unusable almost immediately)
  • Fold in half & brush top again
  • Set a chicken breast at center toward bottom; spread 1/4 of onions, 1/4 of spinach, 1/4 of mushrooms, & 1/4 of sliced cheese on top
  • fold phyllo in on both ends & bottom, and roll up like an envelope, brushin dry areas w/ oil-butter mixture as you go
  • Repeat w/ remaining ingredients, & place all on baking sheet
  • May be refrigerated or frozen at this point
  • BAKE:
  • In a 325 degree oven about 30 minutes, 'til golden
  • Serve w/ salad & rice pilaf, and a good white wine such as Sauvignon Blanc

Nutrition Facts : Calories 834.2, Fat 57.1, SaturatedFat 17.1, Cholesterol 141.1, Sodium 841, Carbohydrate 35.9, Fiber 5.7, Sugar 4.3, Protein 47.1

4 boneless chicken breasts
1 medium yellow onion, sliced
1 lb portabella mushroom, chopped fine
1 lb fresh spinach, microwaved in covered bowl 'til just soft,and seasoned with
1 tablespoon lemon juice
salt and pepper
1/4 lb fontina, sliced (or other sharp or rich cheese)
1/2 cup flour, seasoned with
1/2 teaspoon salt, and
1/8 teaspoon pepper
6 tablespoons olive oil
1 tablespoon dried basil
1 teaspoon dried tarragon
salt and pepper
4 phyllo pastry sheets (approx. 12" x 18" ea.)
2 tablespoons butter, melted & combined with
2 tablespoons olive oil (for brushing phyllo)

CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS

* You will need a muffin tin - a 6 portion tin for large muffins or a traditional 12 portion tin - to prepare this recipe. Disposable muffin tins in both sizes are available in many large markets on baking aisles.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10



Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups image

Steps:

  • Preheat oven to 400 degrees F.
  • Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
  • To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
  • To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

1/2 stick butter, melted
3 sheets phyllo pastry dough, found in the freezer section
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil
1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an angle
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
2 boxes chopped spinach, defrosted and squeezed dry
3/4 pound, 12 ounces, feta cheese, crumbled

STUFFED CHICKEN BREAST IN PHYLLO CRUST ON GREEN-LENTIL COMPOTE

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h15m

Yield Six servings

Number Of Ingredients 30



Stuffed Chicken Breast In Phyllo Crust on Green-Lentil Compote image

Steps:

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

1/4 pound green lentils, soaked in cold water overnight
1 1/2 cups chicken broth, homemade or low-sodium canned
1 teaspoon olive oil
1 teaspoon minced shallots
1/2 teaspoon minced fresh ginger
1/2 Serrano chili, seeded and minced
1/4 cup corn
2 tablespoons finely diced jicama
2 tablespoons finely diced red bell pepper
2 teaspoons chopped fresh cilantro
1 teaspoon chopped fresh basil
1/2 teaspoon kosher salt, plus more to taste Freshly ground pepper to taste
Freshly ground pepper to taste
1 teaspoon olive oil
1 ounce turkey ham, or lean ham, finely diced
1/2 teaspoon minced garlic
1 tablespoon minced shallots
1/3 cup finely diced leek
1/3 cup finely diced red bell pepper
1/3 cup corn
1 ounce dried porcini mushrooms, soaked in hot water for 30 minutes, drained and diced
2 tablespoons dry white wine
1/3 cup cooked wild rice
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh cilantro Kosher salt and freshly ground pepper to taste
1/4 cup freshly grated Asiago or Parmesan cheese
6 4-ounce half breasts of boneless, skinless chicken, pounded thin
6 sheets of phyllo dough, thawed (cover with a damp cloth) Vegetable oil spray
1 teaspoon chopped fresh cilantro
Vegetable oil spray

CHICKEN POTPIE WITH PHYLLO CLUSTERS

Give chicken potpie the spring treatment. This light, bright recipe is like shedding winter layers. The fancy-looking poufs are just sheets of phyllo dough brushed with butter and scrunched into crackly balls. When baked, they become an extra-crunchy topping for the tarragon-scented filling of shredded chicken, artichokes, and leeks.

Provided by Sarah Carey

Time 3h

Yield Serves 6

Number Of Ingredients 15



Chicken Potpie with Phyllo Clusters image

Steps:

  • Place chicken in a medium Dutch oven or large saucepan, skin-sides down. Cover with broth and 2 cups water; add 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3 1/2 cups).
  • Remove chicken from bones and shred meat into bite-size chunks. Discard skin and bones. You'll need 2 1/2 cups chicken; save the rest for salads or sandwiches.
  • Wash and dry Dutch oven or saucepan; melt butter in it over medium-high heat. Add leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes. Add vermouth; cook until mostly evaporated, about 1 1/2 minutes.
  • Stir in flour; cook 20 seconds, stirring constantly. Stir in 2 3/4 cups broth. Bring to a boil, then reduce heat and simmer, stirring often, until potato is just barely tender, about 5 minutes (mixture will look very thick; that's okay, as the vegetables will release liquid in the oven).
  • Stir in chicken, peas, artichokes, and chopped tarragon. Season to taste; transfer to a 2 1/2-quart baking dish (such as a 9 1/2-to-10-by-2-inch-deep round one) and let cool 30 minutes, or refrigerate, covered, up to 1 day.
  • Preheat oven to 375°F. Brush a sheet of phyllo lightly with melted butter. Scrunch into a loose ball and place on filling. Repeat with more sheets brushed with butter, covering the filling but leaving a bit of space between pieces. Bake until golden brown and bubbling in center, 45 to 50 minutes. Let cool 20 minutes before serving, garnished with tarragon sprig.

2 1/2 pounds chicken pieces (2 whole legs and 1 whole bone-in breast)
2 cups low-sodium chicken broth
Kosher salt (we use Diamond Crystal) and freshly ground black pepper
5 tablespoons unsalted butter
2 leeks, white and light-green parts only, sliced and well washed (1 1/2 cups)
2 carrots, cut into a 1/2-inch dice (1 cup)
2 celery stalks, sliced (3/4 cup)
1 medium Yukon Gold or white potato, peeled and cut into 1/2-inch pieces (1 1/4 cups)
1/2 cup dry vermouth or dry white wine
7 tablespoons all-purpose flour
1 cup fresh or frozen peas
1 cup quartered frozen artichoke hearts
1 teaspoon chopped fresh tarragon leaves, plus 1 sprig for serving
4 tablespoons unsalted butter, melted
8 to 12 sheets phyllo dough

PHYLLO CHICKEN

Some years ago I found this recipe and streamlined it to fit our family. The broccoli adds a lot to the rich flavor. Phyllo is fun to work with, and its flakiness turns standard ingredients into a special, satisfying entree. -Joyce Mummau, Mt. Airy, Maryland

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 11



Phyllo Chicken image

Steps:

  • Preheat oven to 375°. Brush sides and bottom of a 13x9-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter. Repeat with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. , In a large bowl, combine the chicken, bacon, broccoli and cheese; spread evenly over phyllo in baking dish. In a small bowl, whisk the eggs, cream, milk, salt and pepper; pour over chicken mixture. Cover filling with one sheet of phyllo; brush with butter. Repeat with remaining phyllo dough. Brush top with remaining butter. , Bake, uncovered, until light golden brown and thermometer reads 160°, 35-40 minutes. Let stand for 5-10 minutes before serving.

Nutrition Facts : Calories 373 calories, Fat 24g fat (13g saturated fat), Cholesterol 195mg cholesterol, Sodium 659mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.

1/2 cup butter, melted, divided
12 sheets phyllo dough (14x9 inches)
3 cups diced cooked chicken
1/2 pound sliced bacon, cooked and crumbled
3 cups frozen chopped broccoli, thawed and drained
2 cups shredded cheddar or Swiss cheese
6 large eggs
1 cup half-and-half cream or evaporated milk
1/2 cup whole milk
1 teaspoon salt
1/2 teaspoon pepper

PHYLLO-WRAPPED PESTO CHICKEN

Chicken breasts can be a little too plain for holiday dinners. I decided to dress them up by topping the pesto and cheese and then wrapping in phyllo dough. There's nothing ordinary about them!-Gail Humfeld, Newark, Delaware

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 6



Phyllo-Wrapped Pesto Chicken image

Steps:

  • Brush two phyllo sheets with butter; stack one sheet on the other. Brush top with butter. Form five additional stacks. , Flatten chicken; place one piece of chicken on each phyllo stack, with the long side of chicken 1 in. from the long side of the phyllo. Sprinkle with pepper. Place 2 tablespoons pesto on each; top each with a slice of cheese. Fold bottom edge of phyllo over chicken; fold in short sides and roll up. , Place seam side down in a greased 15x10x1-in. baking pan. Brush with remaining butter. Bake, uncovered, at 375° for 45-50 minutes or until chicken juices run clear and pastry is golden brown.

Nutrition Facts : Calories 799 calories, Fat 50g fat (21g saturated fat), Cholesterol 186mg cholesterol, Sodium 906mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 58g protein.

12 sheets phyllo dough (14x 9-inch size)
1/2 cup butter, melted, divided
6 boneless skinless chicken breast halves (7 ounces each)
Pepper to taste
1 jar (10 ounces) basil pesto
6 slices Monterey Jack cheese

CHICKEN AND MUSHROOM PIE WITH PHYLLO-PARMESAN CRUST

Categories     Chicken     Mushroom     Poultry     Bake     Casserole/Gratin     Winter     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17



Chicken and Mushroom Pie with Phyllo-Parmesan Crust image

Steps:

  • Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
  • Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
  • Preheat oven to 425°F. Melt 6 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.
  • Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.

1 1/2-ounce package dried porcini mushrooms
1 cup hot water
9 tablespoons butter, divided
1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced
3 garlic cloves, minced
2 cups low-salt chicken broth
3/4 cup Riesling or other fruity white wine
2 ounces thin prosciutto slices, cut into thin strips
2 teaspoons grated lemon peel
2 teaspoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons cornstarch mixed with 1/2 cup water
12 sheets fresh phyllo pastry or frozen, thawed
2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered
2 tablespoons chopped fresh Italian parsley
1/2 cup finely grated Parmesan cheese

STUFFED CHICKEN BREASTS WRAPPED IN PHYLLO

Make and share this Stuffed Chicken Breasts Wrapped in Phyllo recipe from Food.com.

Provided by southern chef in lo

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6



Stuffed Chicken Breasts Wrapped in Phyllo image

Steps:

  • Sprinkle chicken with salt and pepper. Mix feta and mozzarella cheese, sun dried tomatoes, and white wine together in a bowl. Spread each breast with cheese mixture and add small amount of spinach (do not over stuff as it will not roll up securely). Roll in jelly roll fashion - tuck ends lightly to seal. Set aside.
  • Cut sheets of Phyllo dough in half making two sets of squares. Using four sheets separate each sheet and spread with butter, stacking together. Place a stuffed chicken breast on the Phyllo and roll up folding sides in to secure the chicken. Arrange in a buttered baking dish and butter the top of the Phyllo again. Sprinkle with cracked black pepper.
  • Cover tightly with foil and bake 1 hour at 300°F Remove foil and bake an additional 15 minutes or until Phyllo is flakey on top.

Nutrition Facts : Calories 429.2, Fat 25.3, SaturatedFat 13.5, Cholesterol 133.3, Sodium 827.6, Carbohydrate 12.8, Fiber 3.2, Sugar 2.3, Protein 37.7

6 boneless skinless chicken breasts, flattened to about 1/8-inch
1/4 cup butter, melted
2 cups feta cheese or 2 cups mozzarella cheese, mixed
1 (8 ounce) jar sun-dried tomatoes packed in oil (drained and chopped)
1/4 cup white wine
1 (10 ounce) bag Baby Spinach (fresh)

SPICY CHICKEN PHYLLO ROLLS

Categories     Chicken     Bake     Cocktail Party     Low Fat     Spring     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes about 24 hors d'oeuvres

Number Of Ingredients 10



Spicy Chicken Phyllo Rolls image

Steps:

  • In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in poaching liquid 20 minutes. Cut chicken into 1/4-inch cubes.
  • In a large bowl stir together chicken, sour cram, scallion, lime juice, jalapeño, cumin, and salt and pepper to taste. Chill filling, covered, at least 2 and up to 3 hours.
  • Preheat oven to 400°F and lightly coat 2 baking sheets with cooking spray.
  • On a work surface arrange 1 phyllo rectangle with a short side facing you and lightly brush with egg wash. Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover. Lightly brush folded phyllo with egg wash and roll up jelly-roll fashion. Make more rolls with remaining phyllo and filling, brushing with egg wash in same manner.
  • Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20 to 30 minutes, or until golden. Serve rolls with salsa if desired.

3 cups chicken broth or water
2 skinless boneless whole chicken breasts ( 1 1/4 pounds)
1 cup nonfat sour cream
3 tablespoons minced scallions
2 tablespoons fresh lime juice
1 fresh jalapeño chili, seeded and minced (wear gloves)
1 teaspoon ground cumin
2 egg whites, beaten with 2 tablespoons water
12 phyllo sheets, thawed if frozen, halved lengthwise to form 11- by 26-inch rectangles, stacked between 2 sheets wax paper, and covered with a dampened kitchen towel
Accompaniment: tomato salsa if desired

CHICKEN BREAST IN PHYLLO PASTRY

Provided by My Food and Family

Categories     Home

Number Of Ingredients 8



Chicken Breast in Phyllo Pastry image

Steps:

  • Preheat oven to 350 degrees. Combine mayo, onion, tarragon, and lemon juice in mixing bowl. Place one phyllo sheet on working service and spray with Pam. Place another sheet on top of first and spray again with Pam.
  • Coat both sides of chicken breast with mayo mixture, sprinkle with salt and pepper, and place chicken at bottom corner of pastry sheet. Roll up chicken in pastry sheet then place in ungreased baking dish. Repeat this with each chicken breast. Sprinkle parmesan cheese on top of each wrap.
  • Bake uncovered 40 to 45 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 cups mayo
0.5 cups green onions
2 teaspoons dry tarragon
0.25 cups lemon juice
12 sheets phyllo pastry
6 units chicken breasts
1 units salt and pepper
1 units parmesan cheese

PHYLLO CHICKEN PACKETS

I used to make this special recipe when I ran my own catering company years ago. It was often requested. -Kristin Arnett

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 10



Phyllo Chicken Packets image

Steps:

  • In a small bowl, combine the onions, mayonnaise, lemon juice, 2 garlic cloves and tarragon; set aside. in another small bowl, combine the butter and remaining garlic., Place one sheet of phyllo dough on a work surface with a short edge facing you. Brush with 2 teaspoons butter mixture; brush to distribute evenly. Repeat with one more sheet of phyllo, brushing with another 2 teaspoons of butter mixture (Keep remaining phyllo dough covered with plastic wrap to avoid drying out)., Lightly sprinkle chicken breasts with salt and pepper. Center one chicken breast on the lower third of phyllo. Spread about 3 tablespoons of mayonnaise mixture over chicken breast. Fold bottom edge over chicken, then fold in sides. Roll up jelly-roll style; cover with plastic wrap and set aside. Make five more chicken packets., Place packets in an ungreased 15x10x1-in. baking pan. Brush tops with remaining garlic butter; sprinkle with cheese. Bake uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Serve warm.

Nutrition Facts :

3/4 cup chopped green onions
3/4 cup mayonnaise
3 tablespoons lemon juice
1-1/2 teaspoons minced garlic, divided
1/2 teaspoon dried tarragon
2/3 cup butter, melted
12 sheets sheets phyllo dough (14 inches x 9 inches)
6 boneless skinless chicken breast halves (4 ounces each)
Salt and pepper to taste
2 tablespoons grated Parmesan cheese

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CHICKEN BREASTS IN PHYLLO - RECIPE GIRL
Instructions. Preheat the oven to 375 degrees. In a medium bowl, combine the mayo, green onion, lemon juice, garlic, and tarragon. Blend well. …
From recipegirl.com
Reviews 3
Category Main Course
Cuisine American
Total Time 1 hr
  • In a medium bowl, combine the mayo, green onion, lemon juice, garlic, and tarragon. Blend well.
  • Place a sheet of phyllo on a working surface. Quickly brush it with melted butter. Spread about 1½ tablespoons of the mayo mixture on each side of a chicken breast. Place the breast in one corner of the buttered phyllo sheet. Place another buttered phyllo sheet on top, and fold a corner over the breast. Fold the sides over and roll up the breast in the sheets to form a package. Place it in an ungreased baking dish. Repeat with the remaining breasts and phyllo sheets.
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CHICKEN IN PHYLLO RECIPE - FOOD.COM
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STUFFED CHICKEN BREASTS IN PHYLLO PASTRY PARCELS - FOOD24
Preheat the oven to 200 ºC and bake the chicken parcels until golden brown and done (about 20 minutes). Meanwhile, prepare the vegetables. Heat the butter, lemon juice and rind, and fry the vegetable strips until just done, but still crisp. Spoon the vegetables into the centre of a platter and drizzle the hot pan juices around them.
From food24.com


EASY CHICKEN APPETIZERS IN PHYLLO CUPS WITH SWEET & SOUR SAUCE
Sauté red bell pepper and onion in the oil, over medium heat until tender. Combine the veggie mixture with chicken, sweet & sour sauce, almonds, and soy sauce in a bowl. Cover and refrigerate until ready to use. Once ready to bake, …
From celebrationsathomeblog.com


PHYLLO-WRAPPED CHICKEN WITH SABAYON SAUCE | CANADIAN LIVING
Bake in 350°F (180°C) oven until golden and chicken is no longer pink inside, about 45 minutes. Sabayon sauce: In large heatproof bowl or top of double boiler, whisk egg yolks until pale; whisk in stock and vermouth. Place over simmering water; whisk until thickened and frothy, 8 …
From canadianliving.com


GREEK PHYLLO-WRAPPED CHICKEN | CANADIAN LIVING
Centre 1 breast on phyllo about 2 inches (5 cm) from short edge; fold long sides over chicken and roll up. Repeat with remaining chicken. Place in lightly greased baking dish; brush with remaining butter. (Make-ahead: Cover and refrigerate for up to 8 hours.) Bake in 350°F (180°C) oven until crisp and golden, about 45 minutes.
From canadianliving.com


CHICKEN BREASTS IN PHYLLO - LUNCH RECIPES
You can never have too many main course recipes, so give Chicken Breasts in Phyllo a try. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 920 calories, 44g of protein, and 50g of fat each. From preparation to the plate, this recipe takes around 2 hours and 17 minutes. If you have ...
From fooddiez.com


CHICKEN IN PHYLLO RECIPE | RECIPELAND
Directions. Preheat oven to 400℉ (200℃). Halve chicken breasts & pound flat. Melt butter. Layer 4 sheets of phyllo, buttering each sheet. On each chicken breast sprinkle 1 tablespoon shallots and ¼ teaspoon of sage. If using fresh sage use one whole large leaf for each breast. Lay one ounce of cheese on each breast & roll up.
From recipeland.com


CHICKEN IN PHYLLO – THE BEST OF BRIDGE
Instructions. Lay 1 sheet of phyllo on counter and fold in half (not length-wise). Brush melted butter on edges. Place one half chicken breast in the middle, near the bottom of phyllo. Layer spinach leaves, a sprinkling of basil, a few pepper strips and some Feta cheese on top of chicken. Roll chicken and phyllo over once.
From bestofbridge.com


CHICKEN BREASTS IN PHYLLO - RECIPE | COOKS.COM
Combine first 5 ingredients to make a sauce. Lightly sprinkle chicken pieces with salt and pepper. Place a sheet of phyllo on work surface. Quickly brush with melted butter, about 2 teaspoons. Place second sheet on top of first. Brush with melted butter. Spread about 1 1/2 tablespoons of sauce on each side of a chicken breast.
From cooks.com


CHICKEN BREASTS IN PHYLLO - RECIPE | COOKS.COM
Combine mayonnaise, onion, lemon juice, garlic, and tarragon to make a sauce. Place 1 sheet phyllo on working surface. Brush with approximately 2 teaspoons butter. Spread 1 1/2 tablespoons sauce on each side of chicken breast. Spread melted butter on 2nd phyllo sheet (place on top of first sheet). Place chicken in one corner of buttered phyllo ...
From cooks.com


CHICKEN IN PHYLLO PACKETS - GOOD HOUSEKEEPING
Bake phyllo packets 45 to 50 minutes until golden brown. When phyllo packets are done, remove from oven. Set oven control to broil. Slice each tomato into 4 slices. Spray small cookie sheet with ...
From goodhousekeeping.com


CHICKEN WRAPPED IN CRISP PHYLLO RECIPE - FOOD NEWS
Centre 1 breast on phyllo about 2 inches (5 cm) from short edge; fold long sides over chicken and roll up. Repeat with remaining chicken. Place in lightly greased baking dish; brush with remaining butter. (Make-ahead: Cover and refrigerate for up to 8 hours.) Bake in 350°F (180°C) oven until crisp and golden, about 45 minutes.
From foodnewsnews.com


10 BEST CHICKEN WRAPPED IN PHYLLO DOUGH RECIPES - YUMMLY
Spinach Feta Tartlets KitchenAid. ground pepper, salt, extra virgin olive oil, pine nuts, garlic and 8 more. Autumn Chicken and Phyllo Dough Pot Pies. Half Baked Harvest. milk, sweet onion, pumpkin seeds, pepper, apple cider, chicken tenders and 15 more.
From yummly.com


CHICKEN PHYLLO TRIANGLES - JO COOKS
Preheat oven to 375 F degrees. Melt the 2 tbsp of butter in a skillet. Add onion and chicken and cook until the chicken is no longer pink. Season with salt and pepper. Add bell pepper and corn and continue cooking for a couple more minutes just until pepper softens a bit.
From jocooks.com


10 BEST CHICKEN PHYLLO PASTRY RECIPES - FOOD NEWS
Preheat oven to 400 degrees. Halve chicken breasts and pound flat. Melt butter. Layer 4 sheets phyllo, buttering each sheet. On each chicken breast, sprinkle 1 tablespoon shallots and 1/4 teaspoon sage. Lay 1 ounce cheese on each breast and roll up. Place breast in the middle of phyllo, at one end.
From foodnewsnews.com


CHICKEN BREASTS IN PHYLLO - RECIPE | COOKS.COM
Cognac or Madeira to taste. 2 c. chopped parsley. Saute chicken breasts in 1/4 cup butter and oil, until browned on both sides, 3 or 4 minutes. Remove to a plate (reserve pan juices). Heat and ignite cognac. Pour over chicken. When flames are extinguished, pour liquid into skillet and set aside. Clarify remaining butter, spread a sheet of ...
From cooks.com


CHICKEN BREASTS IN PHYLLO - FOODS AND DIET
Desscription Ingredients 6 whole chicken breasts, split, boned and skinned 1/2 cup unsalted butter 4 tablespoons olive oil cup cognac 12 sheets phyllo dough 1 pound fresh chopped mushrooms 6 scallions 4 tablespoons butter 2 tablespoons flour 3/4 cup chicken stock Cognac or Madeira to taste 2 cups chopped parsley 3/4 cup white wine 2 cups chicken stock …
From foodsanddiet.com


CHICKEN BREASTS IN PHYLLO - RECIPE | COOKS.COM
Sprinkle each breast with salt and pepper. Butter one sheet of phyllo and lay second sheet on top and then butter that one. Place 1 tablespoon sauce on each side of chicken breast. Place chicken in one corner of phyllo, fold dough over chicken - then fold sides over and roll up to form a package. Paint with butter entire package.
From cooks.com


BEST CHICKEN PHYLLO BUNDLES RECIPES | FOOD NETWORK CANADA
Step 3. Whisk together wine, oil, garlic, bay leaves, oregano, pepper and salt; pour over chicken. Step 4. Cover with plastic wrap and marinate in refrigerator for at least 12 or for up to 24 hours. Step 5. Drain chicken, reserving 2 tablespoons (25 mL) of the marinade. Step 6.
From foodnetwork.ca


CHICKEN BREAST IN PHYLLO DOUGH RECIPE | SPARKRECIPES
Member Ratings For This Recipe. Mix the first 5 ingredients. brush butter on dough, place chicken, spread mayo mix over the top, fold dough over chicken. bake at 350 for 20-30 min (till chicken is 170 inside). Sprikle with parm and serve. That is how I did it anyway. - 2/4/09.
From recipes.sparkpeople.com


CHICKEN IN PHYLLO RECIPE - FOOD.COM | RECIPE | PHYLLO RECIPES, …
Dec 31, 2012 - This great recipe is from my good friend Lorraine. Lovely served with Rice Pilaf and green beans or asparagus. Your guests will be impressed with this one.
From pinterest.ca


CHICKEN PHYLLO BUNDLES WITH HERBED SABAYON | CANADIAN LIVING
Centre 1 breast on phyllo about 2-inches (5 cm) from short edge; fold edge over chicken. Fold sides over and roll up. Place, seam side down, on greased rimmed baking sheet; brush with butter. Repeat with remaining chicken. (Make-ahead: Cover with plastic wrap and refrigerate for up to 8 hours.) Bake in 350°F (180°C) oven for about 45 minutes ...
From canadianliving.com


10 BEST PHYLLO DOUGH WITH CHICKEN RECIPES | YUMMLY
Pork and Broccoli Phyllo Pork. red bell pepper, nonstick cooking spray, bread crumbs, dijon and 7 more. Autumn Chicken and Phyllo Dough Pot Pies. Half Baked Harvest. chicken broth, olive oil, melted butter, apple cider, chicken tenders and 16 more.
From yummly.com


CHICKEN BREASTS IN PHYLLO - PLAIN.RECIPES
Place a second sheet of phyllo over the first; butter and sprinkle with bread crumbs. Place a chicken breast in the lower half of the phyllo. Put 1/4 of the mushroom mixture and 1/4 of the feta over the chicken. Fold up the sides of the phyllo over the chicken, envelope style. Repeat with remaining chicken breasts.
From plain.recipes


10 BEST CHICKEN PHYLLO PASTRY RECIPES | YUMMLY
chicken breast, zucchini, filo pastry, olive oil, salt, red onion and 4 more Filo Pastry Chicken Pie AbbyKelly53146 garlic cloves, chicken, chopped bacon, sesame seeds, sliced mushrooms and 5 more
From yummly.com


CHICKEN IN A PHYLLO NEST | BETTER HOMES & GARDENS
Step 1. Preheat oven to 425 degree F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. Roll the stack of phyllo sheets into a cylinder shape. With a sharp knife cut phyllo roll crosswise into 1/4- to 1/2-inch strips. Gently separate phyllo into strips and spread evenly in the prepared baking pan.
From bhg.com


LOW FAT CHICKEN IN PHYLLO RECIPE - RECIPELAND.COM
Directions. Preheat oven to 400℉ (200℃). Halve chicken breasts & pound flat between cling film. Using a gentle touch season both sides of each chicken breasts with salt and pepper. Use 4 sheets of phyllo pastry for each chicken breast. Lay down a …
From recipeland.com


10 BEST CHICKEN BREAST WRAPPED PHYLLO RECIPES | YUMMLY
olive oil, onion, parsnips, chicken broth, onion, chicken breasts and 5 more Chicken Breast Stuffed with Cheese and Basil Hoje para Jantar garlic cloves, chicken breasts, mozzarella, salt, pepper, olive oil and 3 more
From yummly.com


CHICKEN BREASTS IN PHYLLO - RECIPE | COOKS.COM
Spread about 1 1/2 tablespoons of sauce on each side of chicken breast. (3 tablespoons in all.) Place breast in one corner of buttered phyllo sheets. Fold corner over breast, then fold sides over and roll breast up in the sheets to form a package. Place in an ungreased baking dish. Repeat with remaining breasts and phyllo sheets. Brush packets ...
From cooks.com


CHICKEN PHYLLO BUNDLES WITH HERBED SABAYON - FOOD NETWORK
Brush with butter; top with second sheet. Centre 1 breast on phyllo about 2 inches (5 cm) from short edge; fold edge over chicken. Fold sides over and roll up. Place, seam side down, on greased rimmed baking sheet; brush with butter. Repeat with remaining phyllo, butter and chicken. (Make-ahead: Cover with plastic wrap and refrigerate for up to ...
From foodnetwork.ca


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