Greek Chicken And Feta Phyllo Bundles Recipes

GREEK CHICKEN AND FETA PHYLLO BUNDLES

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!

GREEK PHYLLO-WRAPPED CHICKEN

Steps:

• In bowl, mash together feta cheese, egg yolks and garlic.
• Mix in onions, parsley, mint and pepper.
• With sharp knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like a book.
• Spread feta mixture evenly on 1 half of each breast; fold breast over to enclose.
• Place 1 sheet of phyllo on work surface, keeping remainder covered with a damp towel to prevent drying out.
• Brush lightly with some of the butter; top with second sheet and brush lightly with butter.
• Centre 1 breast on phyllo about 2 inches from the short edge; fold long sides over chicken and roll up.
• Repeat with remaining chicken.
• Place in lightly greased baking dish; brush with remaining butter.
• If making ahead, cover and refrigerate for up to 8 hours.
• Bake in 350 degree F oven until crisp and golden, about 45 minutes.
• Serve with lemon wedges.

GREEK STYLE CHICKEN WRAPPED IN PHYLLO

Steps:

• Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness.
• Heat oil in large skillet over medium heat; add chicken; cook until brown on both sides; remove & drain on paper towels then set aside.
• Wipe out skillet, then melt 1/4 cup butter in same skillet over medium heat.
• Add onion; cook and stir until golden; add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir about 2 minutes.
• Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened; stir in ricotta, feta, salt and pepper; remove from heat.
• Preheat oven to 350°F
• Brush melted butter on 1 phyllo sheet; sprinkle with bread crumbs; cover with another sheet; brush with butter.
• Place chicken breast in center of phyllo; spoon 1/6 of the spinach/cheese mixture on top.
• Fold phyllo over chicken, turning ends under; repeat for each chicken breast.
• Place in a single layer in well greased baking pan & brush tops with butter. Bake for 45 minutes or until brown.

GREEK PHYLLO-WRAPPED CHICKEN

Steps:

• Heat oven to 350 F.
• In bowl, mash together feta cheese, egg yolks and garlic. Mix in onions, parsley, mint and pepper.
• Cut chicken breast in half almost but not all the way through; open like book. Spread feta mixture evenly on 1 half of each breast; fold breast over to enclose.
• Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush lightly with some of the butter; top with second sheet and brush lightly with butter. Centre 1 breast on phyllo about 2 inches (5 cm) from short edge; fold long sides over chicken and roll up. Repeat with remaining chicken.
• Place in lightly greased baking dish; brush with remaining butter. (Make-ahead: Cover and refrigerate for up to 8 hours.).
• Bake in 350°F (180°C) oven until crisp and golden, about 45 minutes. Serve with lemon wedges.