Phyllo Chicken Roll Oamc Recipes

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PHYLLO CHICKEN PACKETS



Phyllo Chicken Packets image

I used to make this special recipe when I ran my own catering company years ago. It was often requested. -Kristin Arnett

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 10

3/4 cup chopped green onions
3/4 cup mayonnaise
3 tablespoons lemon juice
1-1/2 teaspoons minced garlic, divided
1/2 teaspoon dried tarragon
2/3 cup butter, melted
12 sheets sheets phyllo dough (14 inches x 9 inches)
6 boneless skinless chicken breast halves (4 ounces each)
Salt and pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

  • In a small bowl, combine the onions, mayonnaise, lemon juice, 2 garlic cloves and tarragon; set aside. in another small bowl, combine the butter and remaining garlic., Place one sheet of phyllo dough on a work surface with a short edge facing you. Brush with 2 teaspoons butter mixture; brush to distribute evenly. Repeat with one more sheet of phyllo, brushing with another 2 teaspoons of butter mixture (Keep remaining phyllo dough covered with plastic wrap to avoid drying out)., Lightly sprinkle chicken breasts with salt and pepper. Center one chicken breast on the lower third of phyllo. Spread about 3 tablespoons of mayonnaise mixture over chicken breast. Fold bottom edge over chicken, then fold in sides. Roll up jelly-roll style; cover with plastic wrap and set aside. Make five more chicken packets., Place packets in an ungreased 15x10x1-in. baking pan. Brush tops with remaining garlic butter; sprinkle with cheese. Bake uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Serve warm.

Nutrition Facts :

CURRY LIME CHICKEN PHYLLO ROLLS



Curry Lime Chicken Phyllo Rolls image

These Curry Lime Chicken Phyllo Rolls were adapted from Ina Garten's Crab Strudel recipe, which is awesome. But I'm not an established TV personality who regularly throws around phrases like "good olive oil" and "lunch in East Hampton," so lump crab meat isn't something that I'm shelling out money for very often. That's why I decided to make a version with chicken!

Provided by Sarah

Categories     Appetizer

Time 45m

Number Of Ingredients 14

2 tablespoons olive oil
1 small onion ((sliced))
2 scallions ((chopped))
3 cloves garlic ((minced))
2 teaspoons curry powder
2 cups cooked chicken ((shredded))
1 tablespoon cilantro ((chopped))
1 lime ((zested))
2 tablespoons freshly squeezed lime juice
Salt
Pepper
4 tablespoons butter ((melted))
8 sheets phyllo dough
¼ cup panko breadcrumbs ((or regular dried plain breadcrumbs))

Steps:

  • Heat the olive oil in a pan over medium heat and add the sliced onion. Cook for 5 minutes until the onions begin to soften. Then add the scallions and garlic and continue to cook until everything gets slightly golden, about 8 more minutes. Lower the heat, add the curry powder and cook for another 2-3 minutes. Turn the heat off.
  • Add the shredded chicken to the scallion and onion mixture along with the chopped cilantro, lime juice, lime zest, and salt and pepper, to taste. Stir to combine.
  • Heat your oven to 400 degrees. Melt 4 tablespoons butter and set aside. Prepare a sheet pan with a layer of nonstick foil or parchment paper.
  • Take your phyllo dough and lay out one sheet on a clean surface. Brush it with a little melted butter and sprinkle lightly with breadcrumbs. Put another layer of phyllo dough on top, and repeat the butter and breadcrumb process again and again until you have 4 layers. Spoon half of the curry chicken mixture along one edge (lengthwise) of the phyllo. Roll it up tightly and set the roll seam side down on the baking sheet.
  • Repeat the process with the rest of the phyllo and chicken mixture to make a second roll. Brush each roll with the rest of the melted butter and score both rolls diagonally into 1 inch pieces with a serrated knife. You'll get about 8 pieces out of each roll. You want to cut them about ¾ of the way down, without cutting all the way through. Bake for 12 minutes, until the top is golden brown. Slice them the rest of the way through and serve immediately.

Nutrition Facts : Calories 430 kcal, Carbohydrate 28 g, Protein 22 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 83 mg, Sodium 414 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

PHYLLO CHICKEN



Phyllo Chicken image

Some years ago I found this recipe and streamlined it to fit our family. The broccoli adds a lot to the rich flavor. Phyllo is fun to work with, and its flakiness turns standard ingredients into a special, satisfying entree. -Joyce Mummau, Mt. Airy, Maryland

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 11

1/2 cup butter, melted, divided
12 sheets phyllo dough (14x9 inches)
3 cups diced cooked chicken
1/2 pound sliced bacon, cooked and crumbled
3 cups frozen chopped broccoli, thawed and drained
2 cups shredded cheddar or Swiss cheese
6 large eggs
1 cup half-and-half cream or evaporated milk
1/2 cup whole milk
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 375°. Brush sides and bottom of a 13x9-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter. Repeat with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. , In a large bowl, combine the chicken, bacon, broccoli and cheese; spread evenly over phyllo in baking dish. In a small bowl, whisk the eggs, cream, milk, salt and pepper; pour over chicken mixture. Cover filling with one sheet of phyllo; brush with butter. Repeat with remaining phyllo dough. Brush top with remaining butter. , Bake, uncovered, until light golden brown and thermometer reads 160°, 35-40 minutes. Let stand for 5-10 minutes before serving.

Nutrition Facts : Calories 373 calories, Fat 24g fat (13g saturated fat), Cholesterol 195mg cholesterol, Sodium 659mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.

MOROCCAN-STYLE CHICKEN PHYLLO ROLLS



Moroccan-Style Chicken Phyllo Rolls image

These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

Categories     Chicken     Egg     Bake     Cocktail Party     Almond     Spice     Cinnamon     Phyllo/Puff Pastry Dough     Gourmet     Appetizer     Hors D'Oeuvre

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 18

1 small onion, finely chopped
1 tablespoon olive oil
Scant teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 pound chicken thighs (with skin and bones)
3/4 cup low-sodium chicken broth
1/2 cup water
1 (3-inch) cinnamon stick
1/4 cup sliced almonds, toasted , cooled, and coarsely chopped
2 large eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 teaspoon ground cinnamon
2 teaspoons brown mustard seeds

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.

PHYLLO CHICKEN ROLL OAMC



Phyllo Chicken Roll OAMC image

Make and share this Phyllo Chicken Roll OAMC recipe from Food.com.

Provided by Emren

Categories     Lunch/Snacks

Time 40m

Yield 6 pieces, 6 serving(s)

Number Of Ingredients 12

1 red bell pepper, chopped
1 onion, chopped
2 garlic cloves, minced
1 cup mushroom, chopped
1 tablespoon olive oil
1/2 cup ricotta cheese
1 egg
1 cup gruyere cheese, shredded
1/4 cup parmesan cheese, grated
2 cups cubed cooked chicken
6 sheets phyllo dough, thawed
1/4 cup butter, melted

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.

Nutrition Facts : Calories 379.6, Fat 24.8, SaturatedFat 12.4, Cholesterol 124.5, Sodium 336.1, Carbohydrate 14.7, Fiber 1.1, Sugar 2.1, Protein 24.2

CHICKEN CIGARS



Chicken Cigars image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds ground chicken breast
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons grill seasoning (recommended: Montreal Seasoning by McCormick), half a palm full
2 tablespoons chopped parsley leaves, a handful
4 sheets phyllo dough
4 tablespoons butter, melted

Steps:

  • Preheat oven to 425 degrees F.
  • Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet, butter it and top with a second sheet. Divide the chicken in half. Form a 1-inch thick log the length of the long side of the phyllo dough. Roll the log in phyllo tightly. Cut the chicken filled phyllo into 4 "cigars" and brush with a dab more butter. Repeat to make a total of 8 chicken and phyllo roll-ups.
  • Bake 12 to 15 minutes until golden.

EASY PHYLLO EGG ROLLS



Easy Phyllo Egg Rolls image

Enjoy this easy phyllo egg rolls recipe that is ready in less than an hour - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 50m

Yield 18

Number Of Ingredients 9

1 lb ground turkey breast
4 cups coleslaw mix (from 1-lb bag)
3 tablespoons soy sauce
1 teaspoon grated gingerroot
1/2 teaspoon five-spice powder
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
18 frozen (thawed) phyllo sheets (18x14 inches)
Cooking spray

Steps:

  • Heat oven to 350°F. In 10-inch skillet, cook turkey over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in remaining ingredients except phyllo and cooking spray. Cook 2 to 3 minutes, stirring occasionally, until coleslaw mix is wilted.
  • Cover phyllo sheets with plastic wrap, then with damp towel to keep them from drying out. Place 1 phyllo sheet on cutting board; spray with cooking spray. Repeat with 2 more phyllo sheets to make stack of 3 sheets. Cut stack of phyllo crosswise into thirds to make 3 rectangles, about 14x6 inches.
  • Place 1/4 cup turkey mixture on short end of each rectangle; roll up, folding in edges of phyllo. Place roll, seam side down, on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture. Spray rolls with cooking spray. Bake 15 to 20 minutes or until light golden brown. Serve warm.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 15 mg, Fiber 1 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Egg Roll, Sodium 240 mg, Sugar 1 g, TransFat 0 g

CORDON BLEU ROLL (OAMC)



Cordon Bleu Roll (Oamc) image

Make and share this Cordon Bleu Roll (Oamc) recipe from Food.com.

Provided by Pamela

Categories     Poultry

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 egg, slightly beaten
1 onion, finely chopped
2 teaspoons chicken bouillon, powder
1/2 cup milk
1/2 cup fine breadcrumbs
1 pinch salt, to taste
1 pinch pepper, to taste
1 1/2 lbs lean ground chicken
6 slices swiss cheese
6 slices ham (old fashioned, honey, blackforest, your choice)

Steps:

  • Combine first 8 ingredients in a large bowl and mix well.
  • Cover a cookie sheet with foil.
  • Press chicken mixture into a 8x10 rectangle.
  • Place cheese slices on chicken mixture, then top with ham slices.
  • Begin rolling from short side of the rectangle (using the foil will help shape the roll and make it easier to roll up).
  • Press ends of roll together and place on greased baking sheet with the seam side down. Bake at 350 degrees for 60 -75 minutes or until roll is golden brown and chicken is cooked through.
  • Slice to serve.
  • To freeze: wrap baked chicken roll, label and freeze.
  • To serve: thaw overnight and then bake as above.

Nutrition Facts : Calories 304.5, Fat 11.7, SaturatedFat 6.3, Cholesterol 129.7, Sodium 255.2, Carbohydrate 10.9, Fiber 0.7, Sugar 1.8, Protein 37

SWISS MEATLOAF ROLL - OAMC



Swiss Meatloaf Roll - OAMC image

You can make 4 1 lb loafs with this recipe to freeze ahead for later use. This is a great way to make 4 easy main dishes for your small family. Adjust to taste...this is just a general idea of possible ingredients.

Provided by TishT

Categories     Meat

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 eggs, slightly beaten
3/4 cup breadcrumbs
1/4 cup tomato sauce
2 tablespoons fresh parsley, chopped
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
4 lbs ground beef
8 slices swiss cheese
4 (8 ounce) cans tomato sauce

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.

Nutrition Facts : Calories 554.1, Fat 35.1, SaturatedFat 15.1, Cholesterol 186.3, Sodium 805.9, Carbohydrate 14.5, Fiber 1.9, Sugar 5, Protein 43.4

CHICKEN PACKETS (OAMC)



Chicken Packets (Oamc) image

Another Once a month meal that's sure to please. My little girl likes these because they pick up easily in her hands! *I revised this recipe based on several folks pointing out that I had made a mistake on the amount of cream cheese. Thank you so much for the input!

Provided by TishT

Categories     Lunch/Snacks

Time 40m

Yield 8 packets, 8 serving(s)

Number Of Ingredients 8

2 cups chopped cooked chicken
1 (6 -8 ounce) package cream cheese, softened
1 tablespoon chives, chopped
2 tablespoons milk
salt
1/2 cup seasoned croutons, crushed to crumbs
2 (8 ounce) packages refrigerated crescent dinner rolls
1/4 cup melted margarine

Steps:

  • Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
  • Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
  • Refrigerate crescent rolls.
  • To prepare for serving, thaw chicken mixture.
  • Preheat oven to 350°F.
  • Unroll crescent rolls.
  • Each tube will contain 4 rectangles of dough with a diagonal perforation.
  • Press dough along each perforation so the rectangle halves will not separate.
  • Place about 1/4 cup of the chicken mixture into the center of each rectangle.
  • Fold dough over the filling, and pinch the edges to seal tightly.
  • Dip each packet in melted margarine, and coat with crouton crumbs.
  • Place packets on a baking sheet.
  • Bake for 20 minutes or until golden brown.
  • Packets are good either hot or cold.

SPICY CHICKEN PHYLLO ROLLS



Spicy Chicken Phyllo Rolls image

Categories     Chicken     Bake     Cocktail Party     Low Fat     Spring     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes about 24 hors d'oeuvres

Number Of Ingredients 10

3 cups chicken broth or water
2 skinless boneless whole chicken breasts ( 1 1/4 pounds)
1 cup nonfat sour cream
3 tablespoons minced scallions
2 tablespoons fresh lime juice
1 fresh jalapeño chili, seeded and minced (wear gloves)
1 teaspoon ground cumin
2 egg whites, beaten with 2 tablespoons water
12 phyllo sheets, thawed if frozen, halved lengthwise to form 11- by 26-inch rectangles, stacked between 2 sheets wax paper, and covered with a dampened kitchen towel
Accompaniment: tomato salsa if desired

Steps:

  • In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in poaching liquid 20 minutes. Cut chicken into 1/4-inch cubes.
  • In a large bowl stir together chicken, sour cram, scallion, lime juice, jalapeño, cumin, and salt and pepper to taste. Chill filling, covered, at least 2 and up to 3 hours.
  • Preheat oven to 400°F and lightly coat 2 baking sheets with cooking spray.
  • On a work surface arrange 1 phyllo rectangle with a short side facing you and lightly brush with egg wash. Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover. Lightly brush folded phyllo with egg wash and roll up jelly-roll fashion. Make more rolls with remaining phyllo and filling, brushing with egg wash in same manner.
  • Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20 to 30 minutes, or until golden. Serve rolls with salsa if desired.

MY MOMMY'S PHYLLO CHICKEN



My Mommy's Phyllo Chicken image

Make and share this My Mommy's Phyllo Chicken recipe from Food.com.

Provided by Ethans Mom

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless chicken breasts
8 sheets phyllo dough, thawed
melted butter
4 pieces roasted red peppers
4 pieces asiago cheese or 4 pieces provolone cheese
8 spinach leaves
salt
pepper
extra virgin olive oil

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!

Nutrition Facts : Calories 367.6, Fat 15.8, SaturatedFat 4.4, Cholesterol 92.8, Sodium 290.7, Carbohydrate 20.7, Fiber 1.2, Sugar 0.1, Protein 33.5

PHYLLO ROLLS FILLED WITH SPINACH AND CHICKEN



Phyllo Rolls Filled With Spinach and Chicken image

These spinach, chicken stuffed rolls is easier then it looks. Looks like you took hours to make this exquisite dinner. Place slice of the rolls on your favorite chicken gravy served with simple white rice. Or slice into appetizer size slices for fun pickens! This recipe make 2 rolls.

Provided by Rita1652

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

8 tablespoons unsalted butter, melted
1 tablespoon sliced garlic
1/3 cup seasoned dry bread crumb
1/3 cup crushed cashews
6 sheets phyllo dough (each 14X18, 3 sheets pre roll)
10 ounces frozen spinach, defrosted and squeezed of all moisture
1 egg
2 tablespoons instant minced onion
1/8 teaspoon cayenne
1/4 teaspoon dried basil
6 ounces chicken breasts, poached or roasted shredded
1 tablespoon ranch dressing or 1 tablespoon blue cheese dressing

Steps:

  • Preheat oven to 425 degrees.
  • Mix the melted butter, garlic, breadcrumbs, & cashews (ingredients for the spread between layers of phyllo dough.
  • ) Split in half.
  • One pre roll.
  • Mix Spinach Filling ingredients together the Spinach, Egg, onions, cayenne, & Basil.
  • Split in half.
  • One pre roll.
  • Mix chichen and dressing.
  • Split in half.
  • Start with one phyllo sheet short side toward you.
  • Take 1/2 of the butter mixture and spread it on one sheet, repeat laying a sheet of phyllo and the rest of the other half of butter mixture.
  • Lay the third sheet over the butter mixture.
  • Place 1/2 of the chicken over the prepared phyllo follow with 1/2 the spinach mixture.
  • Roll up short end to short end and place on cookie sheet pan.
  • When rolling remember you are in control so roll firmly.
  • And tenderly spread the rolls with any butter that escapes onto your hand onto the outside of the rolls.
  • Repeat with the other half of ingredients to make the other roll.
  • Bake for 20 minutes.
  • Slice into quarters for a meal or eighths for an appetizer.

Nutrition Facts : Calories 538.9, Fat 38.3, SaturatedFat 18.2, Cholesterol 142.3, Sodium 528.4, Carbohydrate 32, Fiber 4.1, Sugar 3.1, Protein 19.4

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