Stuffed Chicken Breast In Phyllo Crust On Green Lentil Compote Recipes

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CHICKEN BREASTS IN PHYLLO



Chicken Breasts in Phyllo image

Make and share this Chicken Breasts in Phyllo recipe from Food.com.

Provided by tranch

Categories     Chicken Breast

Time 2h17m

Yield 4 serving(s)

Number Of Ingredients 14

4 ounces butter, divided
1 onion, finely minced
8 ounces mixed mushrooms, finely minced
2 tablespoons parsley, minced
1 garlic clove, minced
3 teaspoons all-purpose flour
1/4 cup dry vermouth or 1/4 cup dry white wine
salt and pepper
2 tablespoons olive oil
4 boneless skinless chicken breast halves
8 sheets phyllo dough
1 1/4 cups butter, melted
2 cups breadcrumbs
8 ounces feta cheese

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a skillet, melt 2 or 3 tablespoons of the butter; saute the onion until golden. Remove onion and set aside.
  • Melt 2 or 3 tablespoons butter in the same skillet; saute the mushrooms until all juices are absorbed.
  • Add the onions, parsley and garlic and saute 1 minute.
  • Stir in the flour and blend well.
  • Add the vermouth or dry white wine.
  • Stir over medium heat until thickened.
  • Season with salt and pepper to taste.
  • Remove mushroom mixture from skillet and set aside.
  • In same skillet melt remaining butter with olive oil and saute chicken until lightly browned, about 1 minute per side.
  • Remove from heat.
  • Brush one sheet of phyllo dough with melted butter and sprinkle with bread crumbs.
  • Place a second sheet of phyllo over the first; butter and sprinkle with bread crumbs.
  • Place a chicken breast in the lower half of the phyllo.
  • Put 1/4 of the mushroom mixture and 1/4 of the feta over the chicken.
  • Fold up the sides of the phyllo over the chicken, envelope style.
  • Repeat with remaining chicken breasts.
  • Place on a baking sheet, seam side down, and brush with butter.
  • Bake for 35 minutes, or until browned.
  • NOTES :
  • Recipe may be prepared in advance up to the point the chicken is wrapped in phyllo then frozen.
  • To serve, bake frozen at 350 degrees Fahrenheit for 50 minutes.

Nutrition Facts : Calories 1407.1, Fat 106.7, SaturatedFat 62.5, Cholesterol 335.4, Sodium 1900.3, Carbohydrate 66, Fiber 3.7, Sugar 7.1, Protein 47.1

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.

GREEK STUFFED CHICKEN BREASTS



Greek Stuffed Chicken Breasts image

Serve these Greek stuffed chicken breasts with your favorite vegetable side or salad.

Provided by Bibi

Categories     World Cuisine Recipes     European     Greek

Time 1h15m

Yield 2

Number Of Ingredients 12

1 lemon
2 tablespoons extra-virgin olive oil
⅓ cup finely chopped onion
1 clove garlic, minced
⅓ cup chopped cooked spinach
⅓ cup crumbled feta cheese
3 tablespoons finely chopped Kalamata olives
salt and ground black pepper to taste
2 boneless, skinless chicken breasts
2 teaspoons all-purpose flour, or as needed
toothpicks
2 tablespoons extra-virgin olive oil

Steps:

  • Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.
  • Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute.
  • Add spinach to the onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season the pocket with salt and pepper.
  • Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper.
  • Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 17.2 g, Cholesterol 86.8 mg, Fat 46.5 g, Fiber 4.3 g, Protein 30.1 g, SaturatedFat 9.7 g, Sodium 1129.9 mg, Sugar 2.4 g

STUFFED CHICKEN PARMESAN RECIPE BY TASTY



Stuffed Chicken Parmesan Recipe by Tasty image

Here's what you need: chicken breasts, salt, mozzarella cheese, flour, eggs, bread crumbs, oil, tomato sauce, grated parmesan cheese, fresh basil

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

3 chicken breasts, boneless and skinless
salt, to taste
1 cup mozzarella cheese
2 cups flour
6 eggs, beaten
2 cups bread crumbs
1 cup oil, for frying
3 cups tomato sauce
½ cup grated parmesan cheese
2 tablespoons fresh basil

Steps:

  • Season chicken with salt.
  • Cut a pocket into each chicken breast.
  • Stuff the pockets evenly with the mozzarella cheese.
  • Press the edges of the chicken together to seal the pocket.
  • Separate the flour, eggs, and bread crumbs into 3 separate bowls.
  • Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
  • Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
  • Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
  • Fry the chicken until golden brown on both sides.
  • Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
  • Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
  • Bake for 20 minutes.
  • Enjoy!

STUFFED CHICKEN BREASTS WRAPPED IN PHYLLO



Stuffed Chicken Breasts Wrapped in Phyllo image

Make and share this Stuffed Chicken Breasts Wrapped in Phyllo recipe from Food.com.

Provided by southern chef in lo

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breasts, flattened to about 1/8-inch
1/4 cup butter, melted
2 cups feta cheese or 2 cups mozzarella cheese, mixed
1 (8 ounce) jar sun-dried tomatoes packed in oil (drained and chopped)
1/4 cup white wine
1 (10 ounce) bag Baby Spinach (fresh)

Steps:

  • Sprinkle chicken with salt and pepper. Mix feta and mozzarella cheese, sun dried tomatoes, and white wine together in a bowl. Spread each breast with cheese mixture and add small amount of spinach (do not over stuff as it will not roll up securely). Roll in jelly roll fashion - tuck ends lightly to seal. Set aside.
  • Cut sheets of Phyllo dough in half making two sets of squares. Using four sheets separate each sheet and spread with butter, stacking together. Place a stuffed chicken breast on the Phyllo and roll up folding sides in to secure the chicken. Arrange in a buttered baking dish and butter the top of the Phyllo again. Sprinkle with cracked black pepper.
  • Cover tightly with foil and bake 1 hour at 300°F Remove foil and bake an additional 15 minutes or until Phyllo is flakey on top.

Nutrition Facts : Calories 429.2, Fat 25.3, SaturatedFat 13.5, Cholesterol 133.3, Sodium 827.6, Carbohydrate 12.8, Fiber 3.2, Sugar 2.3, Protein 37.7

STUFFED CHICKEN BREAST IN PHYLLO CRUST ON GREEN-LENTIL COMPOTE



Stuffed Chicken Breast In Phyllo Crust on Green-Lentil Compote image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h15m

Yield Six servings

Number Of Ingredients 30

1/4 pound green lentils, soaked in cold water overnight
1 1/2 cups chicken broth, homemade or low-sodium canned
1 teaspoon olive oil
1 teaspoon minced shallots
1/2 teaspoon minced fresh ginger
1/2 Serrano chili, seeded and minced
1/4 cup corn
2 tablespoons finely diced jicama
2 tablespoons finely diced red bell pepper
2 teaspoons chopped fresh cilantro
1 teaspoon chopped fresh basil
1/2 teaspoon kosher salt, plus more to taste Freshly ground pepper to taste
Freshly ground pepper to taste
1 teaspoon olive oil
1 ounce turkey ham, or lean ham, finely diced
1/2 teaspoon minced garlic
1 tablespoon minced shallots
1/3 cup finely diced leek
1/3 cup finely diced red bell pepper
1/3 cup corn
1 ounce dried porcini mushrooms, soaked in hot water for 30 minutes, drained and diced
2 tablespoons dry white wine
1/3 cup cooked wild rice
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh cilantro Kosher salt and freshly ground pepper to taste
1/4 cup freshly grated Asiago or Parmesan cheese
6 4-ounce half breasts of boneless, skinless chicken, pounded thin
6 sheets of phyllo dough, thawed (cover with a damp cloth) Vegetable oil spray
1 teaspoon chopped fresh cilantro
Vegetable oil spray

Steps:

  • To make the compote, drain the lentils and place in a medium saucepan. Add the chicken broth and simmer until lentils are tender but still firm, about 20 minutes.
  • Heat the olive oil in a medium nonstick skillet over low heat. Add the shallots, ginger and chili and cook until softened, about 3 minutes. Add the corn and jicama and cook for 3 minutes. Add the lentils with the broth and the red pepper and cook 5 minutes. Stir in the cilantro, basil, salt and pepper. Set aside.
  • To make the chicken, preheat the oven to 350 degrees. Heat the olive oil in a large nonstick skillet over medium heat. Add the ham and cook 2 minutes. Add the garlic, shallots, leek and red pepper and cook 3 minutes. Lower the heat and stir in the corn, porcini and wine. Stir in the rice, basil and cilantro and cook 1 minute. Remove from heat and stir in salt and pepper. Cool. Gently stir in the cheese.
  • Season the chicken with salt and pepper. Place about 1/4 cup of the filling in the center of each piece of chicken. Fold the sides and the ends of the chicken over the filling, creating little parcels. Cut the phyllo sheets in half crosswise. Spray a baking sheet with vegetable oil.
  • Lay 1 half-sheet of phyllo on a work surface and spray with oil. Top with another half-sheet and spray with more oil. Place 1 chicken parcel in the center and fold the dough's sides and ends over the chicken, making another small package. Place on the baking sheet and repeat with the remaining dough and chicken.
  • Bake until the chicken is cooked through and the phyllo is browned, about 15 minutes. Warm the compote and spoon onto 6 plates. Top with a chicken parcel and serve.

GREEK STUFFED CHICKEN BREASTS



Greek Stuffed Chicken Breasts image

"After retiring to Tennessee, we missed the tastes of Chicago's Greektown," relates Beverly Hemmerich from Fairfield Glade. "Here's a version of a Greek-themed entree we often enjoyed."

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
4 teaspoons olive oil, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 ounces crumbled feta cheese
1/4 cup grated Parmesan cheese
6 bone-in chicken breast halves (9 ounces each)
1/4 cup lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • In a nonstick skillet, saute the onion, garlic and pepper flakes in 2 teaspoons oil until tender. Add spinach; cook and stir for 2 minutes or until heated through. Remove from the heat. Stir in cheeses., Cut a pocket in each chicken breast by slicing horizontally almost to the bone. Fill each pocket with 1/4 cup spinach mixture. Place chicken in a 13x9-in. baking dish. In a small bowl, whisk the lemon juice, basil, oregano, salt, garlic powder, pepper and remaining oil; brush over chicken. , Cover and bake at 400° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°. Remove skin before serving.

Nutrition Facts : Calories 248 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 490mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

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2020-01-21 Instructions. Preheat oven to 425˚F. Line a baking sheet with parchment paper. Place chicken breasts on baking sheet and fold back the top portion of each. Stir together feta, oregano, olives, garlic, green onions, lemon juice, and olive oil in a medium-sized mixing bowl. Spoon onto chicken breasts, then fold top over.
From foodal.com


GREEN CHILE GOAT CHEESE STUFFED CHICKEN BREASTS - FROM A CHEF'S …
2016-03-20 Combine ground pecans, cornmeal, chili powder, red pepper and salt and black pepper, to taste in a bowl or shallow dish such as a pie plate. Dredge the chicken breasts in the pecan mixture and place in the baking dish. Spray each chicken breast half with cooking spray.
From fromachefskitchen.com


GORDON RAMSAY'S STUFFED CHICKEN BREAST | ITALIAN RECIPES | GOODTO
2019-08-03 Cook in the oven for 12-15 mins, depending on size, or until the meat feels just firm when lightly pressed. Rest the chicken, covered with foil, in a warm place for 5-10 mins. Slice each stuffed breast thickly on the diagonal and arrange on warm plates. Serve with steamed greens and light mashed potatoes or a zesty couscous.
From goodto.com


GREEN CHILE CREAM CHEESE STUFFED CHICKEN BREAST
2021-06-27 How To Make Stuffed Chicken Breast. Preheat oven to 375ºF; Mix cream cheese, shredded Colby and green chiles. Carefully cut a pocket into each chicken breast. Make sure not to cut all the way through. Fill chicken with cream cheese mixture. Mix garlic powder, cumin, smoked paprika, salt and pepper. Sprinkle spice mixture over chicken breasts.
From wonkywonderful.com


RECIPE: STUFFED CHICKEN BREASTS IN PHYLLO FOR PATTI - RECIPELINK.COM
Make more rolls with remaining phyllo and chicken breasts, brushing with egg wash in the same manner. Arrange rolls, seam side down, on baking sheet and brush top of each with melted butter. Bake 30­35 minutes, until golden brown.
From recipelink.com


GREEN CHILE AND PEPPER JACK STUFFED CHICKEN - BAREFEET IN THE …
2011-09-10 Instructions. Preheat the oven to 400 degrees. Cut a long slit in the sides of the chicken, almost completely through to the other side. Cut each slice of cheese into three long pieces and stack together. Tuck the stacked cheese into each green chile. Stuff the green chiles into the chicken breasts. Close the slit with toothpicks.
From barefeetinthekitchen.com


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