Chicken Phyllo Bundles Recipes

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PHYLLO CHICKEN



Phyllo Chicken image

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

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

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.

CHICKEN PHYLLO BUNDLES



Chicken Phyllo Bundles image

Gorgeous? Yes. Fussy? Not when you make it easy with refrigerated phyllo dough, cooked chicken, frozen asparagus, and other prepared ingredients.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 8

1/2 cup julienne (matchstick-cut) carrots
2 cups cut-up cooked chicken
1/2 cup shredded Swiss cheese (2 oz)
4 medium green onions, thinly sliced (1/4 cup)
1 box (9 oz) frozen asparagus cuts, thawed, drained
1 package (6.5 oz) garlic-and-herbs spreadable cheese, softened
1 box (16 oz; 40 sheets) frozen phyllo (filo) pastry sheets (14x9 inch), thawed
Butter-flavored cooking spray

Steps:

  • Heat oven to 375°F. In small microwavable bowl, place carrots. Cover; microwave on High about 1 minute or until tender. Meanwhile, in medium bowl, gently mix chicken, Swiss cheese, onions, asparagus and spreadable cheese. Stir in carrots.
  • To make 1 bundle, layer 5 phyllo pastry sheets, generously spraying each layer with cooking spray (sheets can be stacked randomly). Keep remaining pastry sheets covered with damp cloth until needed to prevent dough from drying out. Place about 1/2 cup chicken mixture in center of stack of pastry. With both hands, lift pastry stack towards center and twist in center to make bundle (pastry may tear a little). Spray outside of each bundle generously with cooking spray; place on ungreased large cookie sheet. Repeat to make 7 more bundles.
  • Bake 20 to 25 minutes or until pastry is browned and crisp.

Nutrition Facts : Calories 350, Carbohydrate 38 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

GREEK CHICKEN AND FETA PHYLLO BUNDLES



Greek Chicken and Feta Phyllo Bundles image

This is not hard to make, if you are a phyllo lover, then this is one recipe you will have to try! Plan ahead the chicken needs to marinate for 12-24 hours.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

8 boneless skinless chicken breasts
1/2 cup dry white wine
1/4 cup olive oil
2 tablespoons fresh minced garlic (or to taste)
2 bay leaves
2 teaspoons dried oregano
seasoning salt (I use about 1/2 teaspoon, or use white salt)
pepper
12 ounces crumbled feta cheese (can use a little more)
1 large egg
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
16 sheets phyllo dough
1 cup melted butter (no subs!)

Steps:

  • Set oven to 350°F.
  • Slice the chicken breasts in half lengthwise almost in half to create a pocket.
  • Place in a large glass baking dish.
  • In a bowl whisk together white wine, olive oil, garlic, bay leaves, oregano, salt and pepper; pour over the chicken breasts and turn the breasts to coat.
  • Cover and refrigerate for about 12-24 hours.
  • Remove the chicken from the marinade but reserve about 3 tablespoons marinade.
  • In another bowl stir crumbled feta cheese, egg, Parmesan cheese, parsley and reserved marinade.
  • Place each breast on a cutting board or a working surface.
  • Place a generous amount of filling (about 2 tablespoons) in each pocket of the breast.
  • Place 1 sheet of phyllo on a work surface (keeping the remainder of the phyllo covered with plastic wrap or a damp towel to prevent drying out).
  • Brush the phyllo sheet with melted butter, then top with a second sheet (you will be using 2 sheets of phyllo for each breast).
  • Place and center the stuffed chicken breast on the phyllo about 2-inches from the bottom.
  • Fold bottom over the breast; fold the sides over then roll up.
  • Repeat with remaining breasts (keeping the remaining phyllo dough sheets covered to prevent drying).
  • Place seam-side down on a greased baking sheet.
  • Brush tops with melted butter.
  • Bake in oven for about 45 minutes, or until the tops are nicely browned and the chicken is no longer pink inside.
  • Delicious!

Nutrition Facts : Calories 663.7, Fat 45.9, SaturatedFat 24, Cholesterol 201.6, Sodium 1066.3, Carbohydrate 23.3, Fiber 0.9, Sugar 2.1, Protein 36.1

CRESCENT CHICKEN BUNDLES



Crescent Chicken Bundles image

When I was expecting our third child, this was one of the meals I put in the freezer ahead of time. We now have four kids and they all like these rich chicken pockets. I've also made them with ham or smoked turkey. -Jo Groth, Plainfield, Iowa

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 9

6 ounces cream cheese, softened
4 tablespoons butter, melted, divided
2 tablespoons minced chives
2 tablespoon whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup crushed seasoned stuffing

Steps:

  • Preheat oven to 350°. Beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken., Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed stuffing, lightly pressing down., Transfer to ungreased baking sheets. Bake until golden brown, 20-25 minutes. Freeze option: Freeze unbaked bundles on baking sheets until firm; transfer to a freezer container. May be frozen up to 2 months. To use, thaw in refrigerator. Bake as directed, increasing time as necessary to heat through.

Nutrition Facts : Calories 363 calories, Fat 21g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 622mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

PUFF PASTRY CHICKEN BUNDLES



Puff Pastry Chicken Bundles image

Inside these golden puff pastry "packages", chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

8 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
40 large spinach leaves
1 carton (8 ounces) spreadable chive and onion cream cheese
1/2 cup chopped walnuts, toasted
2 sheets frozen puff pastry, thawed
1 large egg
1/2 teaspoon cold water

Steps:

  • Preheat oven to 400°. Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper., Place five spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends. , Unfold puff pastry; cut into eight portions. Roll each into a 7-in. square. Place chicken on one half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of pastry. , Bake on a greased 15x10x1-in. baking sheet until a thermometer reads 165°, 20-25 minutes.

Nutrition Facts : Calories 624 calories, Fat 32g fat (10g saturated fat), Cholesterol 136mg cholesterol, Sodium 742mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 6g fiber), Protein 44g protein.

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