Chicken In Filo Baskets Low Fat Recipes

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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 IN FILO BASKETS (LOW FAT)

This was adapted from a couple of recipes in cookbook, Symply Too Good to be True by Annette Syms. The refrigerated Filo is easier to use, I find the frozen very hard to handle. I always serve this with steamed rice.

Provided by Ninna

Categories     Savory Pies

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10



Chicken in Filo Baskets (Low Fat) image

Steps:

  • Layer each filo sheet diagonally in greased ramekins, spraying lightly between each sheet with olive oil spray - 4 quarters for each ramekin.
  • Give each ramekin a final quick spray then bake for 10 minutes at 200degC (400degF).
  • Melt butter for white sauce, stir in flour and cook stirring all the time until smooth.
  • Add milk slowly, stir until thickened then add shallots, pepper, salt, lemon juice and cooked chicken; heat through.
  • Spoon chicken mixture into filo baskets, sprinkle with cheese and serve with rice.

Nutrition Facts : Calories 560.3, Fat 25.7, SaturatedFat 9.2, Cholesterol 110.4, Sodium 412, Carbohydrate 42.3, Fiber 0.7, Sugar 18.6, Protein 38.9

2 sheets phyllo pastry, cut into quarters
250 g chicken, cooked
4 teaspoons light butter
2 tablespoons flour
1 1/4 cups skim evaporated milk
4 -6 shallots, sliced
2 tablespoons lemon juice
salt & pepper
1/2 cup low-fat cheese, grated
1 pinch dried tarragon, to taste

SPICY CHICKEN PHYLLO ROLLS

Serve these tasty finger rolls as appetizers or snacks; they can be made ahead of time and then baked just before serving.

Provided by Geema

Categories     Lunch/Snacks

Time 1h15m

Yield 24 rolls

Number Of Ingredients 12



Spicy Chicken Phyllo Rolls image

Steps:

  • Bring broth or water to a boil and add chicken breasts in one layer.
  • Reduce heat and poach chicken at a bare simmer for 7 minutes. Remove skillet from heat and cool chicken in poaching liquid for 20 minutes.
  • (You can use cooked, left over chicken just as well.).
  • Cut chicken into 1/4 inch cubes.
  • In a large bowl, stir together chicken, sour cream, scallions, lime juice, jalapeno, cumin and then 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 furface, arrange 1 phyllo rectangle with 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 egg roll fashion.
  • Make more rolls with remaining phyllo and filling, brushing with egg wash in the same manner.
  • Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20-30 minutes, or until golden.
  • Serve with salsa.

Nutrition Facts : Calories 79.8, Fat 3, SaturatedFat 1.5, Cholesterol 18, Sodium 241, Carbohydrate 5.9, Fiber 0.2, Sugar 0.3, Protein 6.9

3 cups broth or 3 cups water
1 1/4 lbs boneless skinless chicken breasts
1 cup sour cream (non fat is fine)
3 tablespoons scallions, minced
2 tablespoons lime juice
1 jalapeno chile, seeded and minced
1 teaspoon ground cumin
salt and pepper
2 egg whites, beaten with
2 tablespoons water
12 phyllo pastry sheets, but into 11 " x 26-inch rectangles, stacked between 2 sheets of wax paper and covered with a dampene
salsa, your favorite

TAJINE MALSOUKA -- TUNISIAN CHICKEN 'TAGINE' PHYLLO PIE

When most people think of a tagine, they think of a thick, saucy, often fruity dish. In Tunisia though, that couldn't be further from the truth. This Tunisian masterpiece is a lot of work but is perfect for dinner parties & special occasions. It is a little like Moroccan Pastilla but without all the icing sugar! For greatest effect, serve this warm on a rimless cake stand!

Provided by Um Safia

Categories     Savory Pies

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 11



Tajine Malsouka -- Tunisian Chicken 'tagine' Phyllo Pie image

Steps:

  • In a frying pan, fry the onion in a little of the vegetable oil for a few minutes until it is softened. Add the chicken & the water, cover then cook for 45 minutes in a medium heat or until the chicken is cooken through, turning the thighs from time to time.
  • Preheat oven to 190c / 375f/ GM5.
  • Discard the chicken skin, remove the meat from the bones & place the pieces in a bowl.
  • Pour the saffron or ground nutmeg paste over the chicken, then stir in the grated cheese and 2-3 tbsp of water to make an 'unctous mixture'. Stir in the beaten eggs & season with the salt & pepper to taste.
  • Generously oil an ovenproof pie or quiche dish about the same zie as the rounds of phyllo. Overlap 5 sheets so that at least 1/3 of the phyllo is allowed to hang over the sides of the dish, remembering to lightly brush each sheet with the vegetable oil. Place a final 6th piece of phyllo over the top of the others - this one should be central so that it reinforces the base a little.
  • Pour in most of the chicken mixture, followed by a layer of sliced ricotta then a final layer of the chicken.
  • Fold the overhanging phyllo pastry over the top so that is wrapped but not too tight. Stick the edges together using a pastry brush & the glaze. Place another sheet of phyllo on top, tucking the edges into the dish, followed by 4 more sheets of phyllo, being sure to brush them with the glaze as you go. Finish by brushing more g;ase on the top.
  • Place the tagine on a low shelf in the oven for around 20-25 minutes. The pastry should be crisp & deep golden when the dish is ready.
  • Serve hot, on a flat dish & cut into slices as you would a cake.

Nutrition Facts : Calories 565.1, Fat 39.6, SaturatedFat 15, Cholesterol 320.6, Sodium 266.7, Carbohydrate 7.1, Fiber 0.8, Sugar 2.8, Protein 43.1

1 kg chicken thigh (on the bone with skin)
3 medium brown onions, peeled & diced
1 -2 teaspoon crushed saffron threads mixed with a little water (or 1/2 tsp fresh ground nutmeg)
200 -250 ml water
12 large rounds phyllo pastry (10-inchx12-incheach in diameter)
100 g gruyere cheese, grated (or other hard cheese)
4 large eggs, beaten
salt & ground black pepper
250 g ricotta cheese, thinly sliced
2 egg yolks mixed with 1-2 tsp vegetable oil to glaze
vegetable oil, for frying & for brushing the pastry layers & dish

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