Chicken In Phyllo With Herbed Sauce Recipes

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CHICKEN BREASTS IN PHYLLO



Chicken Breasts in Phyllo image

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

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

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

CHICKEN IN PHYLLO



Chicken in Phyllo image

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

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

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

CHICKEN IN PHYLLO



Chicken in Phyllo image

Try this scrumptious recipe that is easy to make and takes no effort to enjoy! Juicy stuffed chicken breasts filled with cheese wrapped in crispy filo pastry.

Categories     Chicken     Main Dish     Poultry     Chicken breast

Time 45m

Yield 4

Number Of Ingredients 12

chicken breast halves, boneless, skinless
butter
phyllo (filo) pastry sheets
shallots
sage
monterey jack cheese
chicken breast halves, boneless, skinless
butter
phyllo (filo) pastry sheets
shallots
sage
monterey jack cheese

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.

Nutrition Facts :

SIMPLE LEMON HERB CHICKEN



Simple Lemon Herb Chicken image

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!

Provided by Carolyn Stilwell

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 2

Number Of Ingredients 6

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

Steps:

  • Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
  • When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g

SPICY CHICKEN PHYLLO ROLLS



Spicy Chicken Phyllo Rolls image

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

Yield Makes about 24 hors d'oeuvres

Number Of Ingredients 10

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

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.

CHICKEN IN PHYLLO WITH HERBED SAUCE



CHICKEN IN PHYLLO WITH HERBED SAUCE image

Categories     Chicken     Vegetable     Bake

Yield Serves 6

Number Of Ingredients 18

4 halfed chicken breasts sliced into three strips
1 bunch fresh spinach
1 red pepper, cut in strips
1 bunch fresh basil leaves, chopped
feta cheese, crumbled
16 phyllo pastry sheets
melted butter
Sauce
1/4 cup red wine vinegar
2 tbsp water
2 green onion chopped
1/2 tsp tarragon
1/2 tsp chervil
1/2 cup chicken boullion
2 tsp. butter 1 tbs flour
1 cup milk
1 tsp basil
1/2 cup parmesan

Steps:

  • Lay one sheet of phyllo pastry on counter and fold in half (short edges together). Brush edges lightly with melted butter. Place two strips of chicken in the middle near the bottom of phyllo. Layer with spinach, pepper, basil and feta. Roll chicken and phyllo over once. Fold edges toward the middle and continue rolling. Place another sheet of phyllo on counter, half, brush edges lightly with melted butter and place chicken pocket in the middle at the bottom. Roll as before. Each pocket is now wrapped in two sheet of phyllo. Sauce Place wine vinegar and water in a small sauce pan. Add 2 green onions, tarragon, chervil, parsley. Bring to a boil, then simmer until liquid has evaporated. Melt butter in medium sauce pan. Add 3 green onions, brown. Sprinkle flour over mixture and cook until bubbly. Add boullion, cook, and then add milk. When thickened add herbs, basil and parmesan. Serve over chicken. Bake 375. Bake for 30 minutes in middle of oven. Pour sauce over pocket. I serve with a mixture of brown/wild rice and asparagus.

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