Greek Chicken In A Phyllo Wrap With Tzatziki Sauce Recipes
CHICKEN SOUVLAKI WITH TZATZIKI SAUCE
Greek kabobs. Fantastic flavor for chicken. Marinade can also be used for pork.
Provided by Tanya Petkos Schroeder
Categories World Cuisine Recipes European Greek
Time 2h30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
- Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 2.6 g, Cholesterol 70.9 mg, Fat 16.8 g, Fiber 0.3 g, Protein 25.5 g, SaturatedFat 3.7 g, Sodium 295 mg, Sugar 1.3 g
GREEK PHYLLO-WRAPPED CHICKEN
This is a fairly easy to make dish that you can serve for either a family dinner or for a dinner party. It is excellent served with a steamed green such as spinach or rapini, simply dressed with a little olive oil and garlic.
Provided by Irmgard
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 517.9, Fat 30.8, SaturatedFat 17.3, Cholesterol 232.5, Sodium 884.8, Carbohydrate 24, Fiber 1.8, Sugar 2, Protein 35.1
GREEK STYLE CHICKEN WRAPPED IN PHYLLO
Make and share this Greek Style Chicken Wrapped in Phyllo recipe from Food.com.
Provided by JanetB-KY
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
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.
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- For the chicken, butterfly boneless, skinless chicken breasts into 2 even pieces each. Rub Greek seasoning evenly over chicken. Place in a shallow dish or large plastic bag with lemon juice, vinegar and olive oil. Let marinate for 30 minutes.
- While chicken is marinating, prepare the Tzatziki Sauce. Grate the cucumber (you can peel it but I don't) onto a mesh strainer or paper towel and squeeze out as much liquid as you can. Add to a bowl with remaining ingredients. Stir to combine and refrigerate until ready to serve.
- Preheat grill or grill pan to medium-high heat. Grill chicken for 8-10 minutes per side, or until a thermometer inserted in the center reads 165°F. Remove from grill and slice. Serve with Tzatziki Sauce.
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- Preheat oven to 350°F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray. On a work surface, lightly coat one sheet of phyllo dough with cooking spray (keep remaining phyllo covered with plastic wrap to prevent it from drying out). Top with another sheet of phyllo and lightly coat with cooking spray. Repeat layering two more times, making a stack of four phyllo sheets. Repeat with remaining phyllo and additional cooking spray to make a second stack.
- Cut each stack in half lengthwise; cut crosswise into thirds. Press rectangles into prepared muffin cups, pleating as necessary to fit. Bake 5 minutes or just until phyllo starts to brown.
- Meanwhile, in a large bowl combine boiling water and couscous; cover and let stand 5 minutes. Fluff with a fork. Stir in the next six ingredients (through salad dressing).
- Spoon chicken mixture into partially baked phyllo cups. Bake 5 to 7 minutes more or until heated through and phyllo is golden. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve with Tzatziki Sauce. If desired, serve with lemon wedges.
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- Combine all the marinade ingredients then add the chicken and coat the chicken in the marinade. Cover and allow to marinade for at least 30 minutes but up to 24 hours in the fridge.
- Cook the chicken in a hot pan/griddle pan until golden brown on both sides and cooked through. Remove from the heat and allow to rest for 5 minutes before slicing.
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- Make the chicken marinade: Cut the chicken breasts into uniform pieces - for example, in half crosswise, then cut the thicker piece in half horizontally. You can also pound the chicken in its thickest part with a meat mallet. If using chicken tenderloins, you can just remove the thick tendon in the middle (or leave if you don't mind). Mix all the marinade ingredients (lemon juice and zest, oregano, and oil), toss with the chicken pieces, season to taste with salt and pepper. Set aside to marinate for a minimum of 20 minutes or longer (a couple of hours or overnight).
- Make the tzatziki: Peel the cucumber and grate it on the big holes of a box grater. Season lightly with salt, stir and let stand for 15 minutes. After this time, wring out the water as much as you can (just with your hands). Add the yogurt, pressed garlic cloves, and lemon juice to the cucumber. Season with salt (lightly) and pepper to taste and mix all ingredients together.
- Cook the chicken: Heat the oil in a big frying pan / grill pan. When it's hot, remove the chicken from the marinade and cook on both sides until golden and cooked through (over high heat, this will take about 2-3 minutes per side). Cooking time will depend on the heat and the size of the chicken. Transfer the chicken to a plate and let stand for about 5 minutes before cutting into smaller pieces.
- Assemble the wraps: Place one tortilla on a plate, spread about 1 heaped tablespoon of tzatziki sauce over it, top with a couple of chicken pieces, bell pepper, and iceberg salad strips. Roll up the wrap. Repeat with the remaining ingredients.
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