Stuffed Chicken In Phyllo Dough Recipes

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.

STUFFED CHICKEN BREASTS WRAPPED IN PHYLLO

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.

PHYLLO ROLLS FILLED WITH SPINACH AND CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Mix the melted butter, garlic, breadcrumbs, & cashews (ingredients for the spread between layers of phyllo dough.
• ) Split in half.
• One pre roll.
• Mix Spinach Filling ingredients together the Spinach, Egg, onions, cayenne, & Basil.
• Split in half.
• One pre roll.
• Mix chichen and dressing.
• Split in half.
• Start with one phyllo sheet short side toward you.
• Take 1/2 of the butter mixture and spread it on one sheet, repeat laying a sheet of phyllo and the rest of the other half of butter mixture.
• Lay the third sheet over the butter mixture.
• Place 1/2 of the chicken over the prepared phyllo follow with 1/2 the spinach mixture.
• Roll up short end to short end and place on cookie sheet pan.
• When rolling remember you are in control so roll firmly.
• And tenderly spread the rolls with any butter that escapes onto your hand onto the outside of the rolls.
• Repeat with the other half of ingredients to make the other roll.
• Bake for 20 minutes.
• Slice into quarters for a meal or eighths for an appetizer.

STUFFED MUSHROOM PHYLLO BITES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and place phyllo shells on top.
• Remove souffle from the box, take off plastic cover, and microwave on High power for 6 minutes. Remove carefully, stir, and set aside.
• Place butter in a nonstick skillet over medium-high heat. Saute mushrooms until they darken and begin to shrink, about 4 minutes. Add garlic and continue to stir, about 1 minute. Remove from heat; Add souffle and bacon to mushrooms and garlic and mix until evenly incorporated.
• Fill each phyllo shell with souffle mixture, dividing evenly, about 1 rounded teaspoonful each. Sprinkle each filled shell with Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 15 minutes. Serve warm or at room temperature and garnish with fresh parsley.

CURRIED CHICKEN PHYLLO PARCELS

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken, onion, and garlic; cook and stir until chicken is no longer pink, 5 to 10 minutes. Season with salt and pepper. Add curry paste, stirring well. Add coconut cream and mix well. Reduce heat and simmer until thickened, about 15 minutes.
• Stir 1/2 of the cilantro into the curry mixture. Remove skillet from heat and let cool completely.
• Preheat the oven to 350 degrees F (175 degrees C).
• Brush each sheet of phyllo dough with melted butter and stack. Cut the phyllo stack into 6 square pieces. Whisk egg and milk in a bowl to make egg wash.
• Spoon some of the curry mixture into the center of 1 square, ensuring you leave a large border. Brush the border with egg wash and fold into a triangle. Pinch the edges securely and place on a baking sheet. Repeat with remaining phyllo and curry mixture. Brush tops of the triangles with egg wash.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Make the cilantro yogurt while the triangles bake. Combine remaining cilantro, Greek yogurt, lemon juice, and cayenne pepper in a bowl. Serve with the triangles.

STUFFED PHYLLO PASTRIES

Steps:

• To make filling, press spinach in fine strainer to remove all excess moisture; combine with cheeses, eggs, nutmeg and pepper. Set aside. , To assemble pastries, have the following ready: melted butter, pastry brush, knife, a clean, slightly damp towel, the filling, baking sheet and large work surface. Open box of dough; carefully unfold sheets. Pull off 2 sheets; place together on work surface and brush lightly with butter. Pull off another sheet. Place directly over others; brush again with butter. Repeat until you have layered 5 sheets. Cover unused dough with damp towel. , Cut prepared layers in half vertically, then cut halves into 6 strips vertically. Place 1-1/2 teaspoons of filling at the top of each strip. Fold each strip into triangles (as you would fold a flag), starting at bottom near filling. Repeat with additional layers of phyllo dough until the filling is gone. Place pastries on ungreased baking sheet; brush with butter. , Bake at 400° until golden brown, about 10-15 minutes. (Uncooked pastries can be frozen for later use. Frozen pastries can go directly into oven, but baking time must be increased.)

OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)

Steps:

• Mix the vanilla, sugar, and cream cheese until smooth.
• Use a piping bag to fill the individual phyllo shells.
• Freeze for 10 minutes.
• Top with fresh berries or fruit.