Stuffed Chicken In Phyllo Dough Recipes

CHICKEN IN PHYLLO

Steps:

• Preheat oven to 400℉ (200℃). Halve chicken breasts & pound flat. Melt butter. Layer 4 sheets of phyllo, buttering each sheet. On each chicken breast sprinkle 1 tablespoon shallots and ¼ teaspoon of sage. If using fresh sage use one whole large leaf for each breast. Lay one ounce of cheese on each breast & roll up. Place breast in the middle of the phyllo, at one end; roll once, fold in sides, brush with butter and continue rolling, buttering as you go. Lay all on ungreased cookie sheet and bake 25 minutes until browned and the breasts have been cooked through. If you have a thermometer the breasts should reach an internal temperature of 165 degrees F.

STUFFED CHICKEN BREASTS WRAPPED IN PHYLLO

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.

STUFFED CHICKEN IN PHYLLO DOUGH

Steps:

• Rinse chicken, pat dry. Please each breast half between 2 pieces of plastic wrap and pound out with a mallet about 1/8 inch thick. Season chicken with salt and pepper. Place a piece of cheese, some nuts and tarragon on each piece of chicken and then roll up. Unfold phyllo dough, brush with the melted butter and then repeat with another sheet of the dough until you have used a total of 4 sheets. Cut in half and place one piece of chicken in the dough, roll up and tuck in the edges to keep all the ingredients in the dough. Repeat the steps above with the other 4 sheets of dough and remaining 2 pieces of chicken. Place wrapped chicken, seam side down, on a rack in a shallow baking dish. Brush with any remaining melted margarine. Bake in the oven for 15-18 minutes or until crisp and golden. Sauce: Melt the 2 tablespoons margarine. Add in the mushrooms and garlic. Cook and stir until the mushrooms are tender. Add in flour, remaining tarragon and milk. Salt and pepper to taste. Cook until thickened and bubbly. Add in wine. Pour over dish when you remove from the oven or serve on the side.

CHICKEN BREASTS IN PHYLLO

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.

STUFFED PHYLLO PASTRIES

Steps:

• To make filling, press spinach in fine strainer to remove all excess moisture; combine with cheeses, eggs, nutmeg and pepper. Set aside. , To assemble pastries, have the following ready: melted butter, pastry brush, knife, a clean, slightly damp towel, the filling, baking sheet and large work surface. Open box of dough; carefully unfold sheets. Pull off 2 sheets; place together on work surface and brush lightly with butter. Pull off another sheet. Place directly over others; brush again with butter. Repeat until you have layered 5 sheets. Cover unused dough with damp towel. , Cut prepared layers in half vertically, then cut halves into 6 strips vertically. Place 1-1/2 teaspoons of filling at the top of each strip. Fold each strip into triangles (as you would fold a flag), starting at bottom near filling. Repeat with additional layers of phyllo dough until the filling is gone. Place pastries on ungreased baking sheet; brush with butter. , Bake at 400° until golden brown, about 10-15 minutes. (Uncooked pastries can be frozen for later use. Frozen pastries can go directly into oven, but baking time must be increased.)

PHYLLO-WRAPPED PESTO CHICKEN

Steps:

• Brush two phyllo sheets with butter; stack one sheet on the other. Brush top with butter. Form five additional stacks. , Flatten chicken; place one piece of chicken on each phyllo stack, with the long side of chicken 1 in. from the long side of the phyllo. Sprinkle with pepper. Place 2 tablespoons pesto on each; top each with a slice of cheese. Fold bottom edge of phyllo over chicken; fold in short sides and roll up. , Place seam side down in a greased 15x10x1-in. baking pan. Brush with remaining butter. Bake, uncovered, at 375° for 45-50 minutes or until chicken juices run clear and pastry is golden brown.

CHICKEN PHYLLO BUNDLES

Steps:

• Heat oven to 375°F. In small microwavable bowl, place carrots. Cover; microwave on High about 1 minute or until tender. Meanwhile, in medium bowl, gently mix chicken, Swiss cheese, onions, asparagus and spreadable cheese. Stir in carrots.
• To make 1 bundle, layer 5 phyllo pastry sheets, generously spraying each layer with cooking spray (sheets can be stacked randomly). Keep remaining pastry sheets covered with damp cloth until needed to prevent dough from drying out. Place about 1/2 cup chicken mixture in center of stack of pastry. With both hands, lift pastry stack towards center and twist in center to make bundle (pastry may tear a little). Spray outside of each bundle generously with cooking spray; place on ungreased large cookie sheet. Repeat to make 7 more bundles.
• Bake 20 to 25 minutes or until pastry is browned and crisp.

STUFFED CHICKEN BREAST IN PHYLLO CRUST ON GREEN-LENTIL COMPOTE

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.