Phyllo Chicken Roll Oamc Recipes

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!

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.

MOROCCAN-STYLE CHICKEN PHYLLO ROLLS

Steps:

• Make filling:
• Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes. Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
• When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
• Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling.
• Make rolls:
• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter. Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
• Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling). Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.
• Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere. Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets. Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
• Transfer rolls to a rack to cool slightly.

BUFFALO CHICKEN PHYLLO WRAPS

Steps:

• 1. 1. 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. 2. Preheat oven to 350 degrees F (175 degrees C). Place phyllo sheets on work surface; cover with damp towel to keep from drying out. 3. 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. 4. 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. 5. Place phyllo rolls in prepared baking dish. Bake in preheated oven until phyllo is brown and flaky, 20 to 25 minutes.

CHICKEN DIVAN PHYLLO ROLLS

Steps:

• Preheat oven to 400 degrees.
• In large fry pan, simmer wine, water, lemon juice and garlic til a gentle, boil.
• Add chicken breasts.
• Continue to cook covered 20-25 minutes on simmer, turning a couple of times.
• Remove chicken breasts and strain garlic.
• Discard juice.
• Cut up chicken breasts into small chunks, mix in a small bowl with reserved garlic.
• It should be close to 3 cups with the garlic.
• Have butter, Chicken, Ham (sliced in half to form a strip), and shredded cheese all lined up in an assembly line style to help you work quickley.
• Phyllo dries quickley.
• Lay out 1 phyllo sheet at a time.
• Brush butter on top.
• Fold the rectangle in half (not lenthwise).
• Brush top with butter.
• On shorter side, put approx.
• 1/2 C of chicken mixture in a line along the edge.
• Add Ham, top with 1/3 C cheese.
• Roll phyllo (filling first) into an eggroll shape, lay on a greased cookie sheet.
• Continue the process until 12 rolls are made.
• Brush with remaining 1 tbl butter.
• Bake at 400 degrees for 20 minutes.
• Serve.

SWISS MEATLOAF ROLL - OAMC

Steps:

• Mix the first 9 ingredients together until well mixed.
• Shape into 4 loaves.
• Flatten each loaf on waxed paper and shape into a rectangle.
• Cover each rectangle with 2 pieces of swiss cheese.
• Roll up as for a jelly roll.
• Cover each loaf with an 8 oz can of tomato sauce (you can spice this up if you want).
• Freeze.
• To Serve, defrost and bake at 350F for 45 minutes or until done.