Chicken Breasts In Phyllo Pastry Recipes

CHICKEN BREASTS IN PHYLLO

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.

FLAKY PASTRY PESTO CHICKEN

Steps:

• Preheat the oven to 220ºC/425ºF/gas 7.
• Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
• Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.
• Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.
• Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
• Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.
• Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.
• Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.

CHICKEN IN PHYLLO

Steps:

• 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. Place breast in the middle of the phyllo, at one end; roll once, fold in sides, brush with butter and continue rolling, buttering as you go. Lay all on ungreased cookie sheet and bake 25 minutes until browned and the breasts have been cooked through. If you have a thermometer the breasts should reach an internal temperature of 165 degrees F.

PHYLLO CHICKEN PACKETS

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.

CHICKEN BREASTS IN PHYLLO PASTRY

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.

PHYLLO-WRAPPED PESTO CHICKEN

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.

FILO CHICKEN KIEV

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Peel and finely grate the garlic, finely chop the parsley, stalks and all, then mix both with the soft butter and season with sea salt and black pepper.
• Use the tip of a sharp knife to slice into the thickest part of each chicken breast and create a pocket. Divide and stuff in the garlic butter, then shape the breasts back into their original form, sealing the butter inside.
• Gather up one sheet of filo in waves and wrap around one breast. Repeat, lining up the kievs on a large oiled baking tray. Mix 1 tablespoon of olive oil with 1 teaspoon of red wine vinegar, then lightly brush the filo, reserving the remaining mixture for later. Roast on the bottom of the oven for 25 minutes, or until golden, juicy and cooked through.
• Meanwhile, chop the potatoes into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender, adding the peas for the last 2 minutes.
• Trim the tough ends off the broccoli stalks, halve any thicker stalks lengthways, toss with the remaining oil and vinegar mixture and add to the chicken tray for the last 10 minutes.
• Drain the potatoes and peas, then mash with 1 teaspoon of extra virgin olive oil and season to perfection. Serve it all together.

CHICKEN AND MUSHROOM PIE WITH PHYLLO-PARMESAN CRUST

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.

STUFFED CHICKEN BREASTS IN PHYLLO PASTRY PARCELS

Steps:

• Place each chicken breast between 2 sheets of cling film and flatten slightly with a meat mallet. Sauté the onion in a little hot oil until golden brown and tender. Allow to cool. When cooled, mix with the cream cheese, sun-dried tomatoes and basil. Spread the mixture over the flattened chicken breasts and roll up tightly, like a swiss roll. Brush a sheet of phyllo pastry with melted butter. Place another sheet of pastry on top and cut in half. Repeat with the other pastry sheets. Place a chicken roll on each piece of pastry and fold in the sides of the pastry. Wrap the chicken rolls in the pastry to form parcels. Chill the parcels until needed.To make the coulis, stir-fry the onions in oil until golden brown. Add the sun-dried tomatoes and stir-fry for another 2 minutes. Add the sugar and heat until caramelised. Add the whole tomatoes, tomato paste and stock, and bring to the boil. Simmer for 30 minutes. Process the sauce in a food processor until smooth and season well with salt and freshly ground black pepper.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. Flatten the vegetables slightly with the back of a spoon. Slice the chicken parcels in half at an angle and arrange on top of the vegetables. Drizzle the coulis around the edges. Garnish with fresh basil. Serves 3-4.