Phyllo Chicken Roll Oamc Recipes

PHYLLO CHICKEN ROLL OAMC

Steps:

• saute peppers, onion and garlic until just tender and let cool.
• combine ricotta and egg well then add chicken, gruyere and parmesan and mix well. Then mix in vegetables.
• layer phyllo and butter on a cookie sheet, one phyllo sheet, then brush with butter and for all 6.
• spread chicken mixture on phyllo sheet, stopping one inch from one short edge.
• roll, starting with the side that has the filling, then seal edge with butter.
• brush entire roll with butter, then wrap and freeze.
• To reheat: partially thaw roll overnight in the fridge. Brush with 1 tablespoon butter. Bake at 375 degrees for 40 to 50 minutes. Let stand for 10 minutes before serving.

PHYLLO CHICKEN ROLL-UPS

Steps:

• Pound out chicken breasts between waxed paper, until about 1/2 inch thick.
• Refrigerate.
• In a large skillet over low heat melt butter, add garlic, cook for 1 minute. Add mushrooms,and salt, cook stirring for 3 minutes, then add spinach.
• Cover and cook 3 minutes longer. Divide the mixture, leaving in pan, into 4 portions.
• Mix parmesan cheese with basil, put on a plate.
• Take chicken out, and place each portion of spinach mixture onto chicken, spreading out within an inch of sides. Sprinkle 1 Tbl. of cheese on top. Roll each piece up, tucking sides in slightly. Repeat with remaining chicken.
• Preheat oven to 400.
• Make sure Phyllo is room temperature. Cut 8 sheets of phyllo at a time in half, cutting on the longest side.
• Using 4 halves per chicken roll, brush with melted butter, each piece, stacking as you go. Roll chicken, in more cheese mixture , then place on one end of buttered Phyllo. Fold up 2 sides, then roll to the end. repeat with the 3 remaining chicken rolls.
• Using a glass casserole dish, set the rolls in pan. Cut slits on the top of each. Brush butter over top. Sprinkle tops with sesame seeds.
• Bake untill golden brown, about 45 minutes.

BAKED PHYLLO CHICKEN PACKETS

Steps:

• Preheat oven to 375; set a cookie sheet out.
• Combine filling ingredients; set aside.
• Combine garlic butter ingredients; set aside.
• Place ONE sheet of phyllo (short edge toward me) on work surface; brush with 2 tsp garlic butter; place one more phyllo sheet on top of this one, THEN place breast piece on lower third of phyllo sheets, sprinkle with S & P, then spread with 3 T. filling.
• Fold phyllo end and sides in, then roll up; IMMEDIATELY cover with plastic; repeat with remaining chicken.
• Place packets on cookie sheet, brush tops with remaining garlic butter & sprinkle with Parmesan.
• Bake uncovered for 25-30 minutes.
• Serve immediately.

MY MOMMY'S PHYLLO CHICKEN

Steps:

• Pan sear the chicken in EVOO that has been seasoned with salt and pepper.
• Coat one sheet of phyllo with butter and place second sheet of phyllo on top and coat with butter. Repeat this step until you have used all the phyllo. You should have 4 piles each with 2 sheets of phyllo.
• Cut chicken in half, and stuff with cheese, spinach and peppers.
• Place each chicken breast in middle of phyllo and fold up to make a packet.
• Brush outside with butter.
• Bake at 350 for 20-25 minutes, phyllo should be brown and crispy.
• Serve with garlic mashed potatoes and enjoy!

SPICY CHICKEN PHYLLO ROLLS RECIPE - (4.2/5)

Steps:

• Preheat oven to 375°F. Spray two baking sheets with nonstick spray. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, chilies, taco seasoning and garlic. Cook, stirring occasionally, over medium heat, until the chicken is browned and any liquid has completely evaporated, about 8 minutes. Remove from heat. Stir in cheese, sour cream, cilantro and scallions, mixing with a fork until well blended. 3. Place one sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Lightly spray the phyllo sheet with nonstick spray, then fold it in half lengthwise. Place about 2 tablespoons of filling in the center of the bottom end of the phyllo. Roll up jelly-roll fashion. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray. 4. Repeat with remaining phyllo sheets, filling and cooking spray to make a total of 16 rolls. 5. Bake until the filling is hot and the rolls are lightly golden, 20-25 minutes. Let cool 5 minutes, then cut each roll in half. Serve with the salsa. NUTRITION INFORMATION Per serving [2 rolls (4 halves) with 2 tablespoons of salsa]: 390 calories; 17 g total fat (2.5 g saturated fat, 0 g trans fat); 60 mg cholesterol; 390 mg sodium; 31 g total carbohydrate; 3 g dietary fiber; 22 g protein Dietary exchanges: 2 starch, 1 medium-fat meat, 1 lean meat, 11/2 fat, 1/2 vegetable