Chicken Phyllo Wraps Recipes

CHICKEN PHYLLO WRAPS

Steps:

• Season chicken breasts with salt and pepper.
• Butterfly chicken breasts and place each breast between two pieces of plastic wrap that is sprayed with some water.
• Using a meat mallet, pound out chicken breasts until 1/4 inch thick.
• Prepare stuffing according to boxed directions. Let cool.
• Place one kale leaf on each chicken breast and top off with 1/6 of the cooled stuffing.
• Roll each chicken breast into a tight log and if needed, insert a toothpick to keep rolled up.
• Place chicken breasts seam side down onto a pan heated on medium and sprayed with cooking spray. Cook until golden brown and flip over. After done cooking on both sides, remove from heat and let cool.
• Preheat oven to 350°F.
• Take 1 sheet of phyllo dough and either spray with cooking spray or brush with melted butter. Place another sheet of phyllo dough over it and repeat until you have four layers. Divide in half. Repeat for rest of phyllo dough until you have 3 sets of 4 layer sheets that are dived in half to make 6 sets.
• Place a cooled chicken breast on each sheet and roll into a log. Brush with melted butter or spray with cooking spray.
• Place into preheated oven and bake for about 10-15 minutes or until golden brown.

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.

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.

BUFFALO CHICKEN PHYLLO WRAPS

Steps:

• Combine chicken and 1/4 cup hot sauce in a shallow dish; marinate in the refrigerator for 1 hour. Grease a 9x13- inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C). Place phyllo sheets on work surface; cover with damp towel to keep from drying out.
• Heat 1 tablespoon olive oil in a small skillet over medium heat. Remove chicken from hot sauce; season with salt and pepper. Cook the chicken in the oil until the juices run clear, 3 to 5 minutes per side. Remove from heat; shred. Combine the shredded chicken, remaining 1/2 cup hot sauce, vinegar, and cream cheese in a large bowl. Stir until creamy. Allow mixture to cool, about 5 minutes.
• Remove 1 phyllo sheet from stack; fold in half lengthwise. Brush lightly with oil. Place 2 heaping tablespoons of the chicken mixture at the bottom of the folded phyllo, about 1 inch from the bottom. Fold bottom of phyllo over filling, fold in each side, roll wrap to the end of the phyllo sheet. Repeat with remaining phyllo sheets and chicken mixture.
• Place phyllo rolls in prepared baking dish. Bake in preheated oven until phyllo is brown and flaky, 20 to 25 minutes.

CHIPOTLE CHICKEN PHYLLO RECIPE

Steps:

• Heat oven to 350°F.
• Pound chicken to 1/8-inch thickness.
• Heat oil in large skillet on medium heat. Add kale and onions; cook 3 to 4 min. or until onions are crisp-tender, stirring occasionally. Remove from heat. Add cream cheese spread; stir until cream cheese is completely melted and mixture is well blended. Add all remaining ingredients except phyllo; mix well. Spoon about 1/4 cup kale mixture onto each chicken breast; roll up, starting at one of the short sides.
• Spray 1 phyllo sheet with cooking spray; top with 1 of the remaining phyllo sheets. Spray with additional cooking spray. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use. Place 1 chicken roll along one short side of phyllo stack. Fold over both long sides of phyllo, then roll up, starting at chicken-topped side. Repeat with remaining phyllo sheets and chicken rolls. Place, seam sides down, in shallow pan sprayed with cooking spray. Spray tops of phyllo wraps with additional cooking spray.
• Bake 30 to 35 min. or until chicken is done.