Chicken Phyllo Bundles Food

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.

GREEK CHICKEN AND FETA PHYLLO BUNDLES

Steps:

• Set oven to 350°F.
• Slice the chicken breasts in half lengthwise almost in half to create a pocket.
• Place in a large glass baking dish.
• In a bowl whisk together white wine, olive oil, garlic, bay leaves, oregano, salt and pepper; pour over the chicken breasts and turn the breasts to coat.
• Cover and refrigerate for about 12-24 hours.
• Remove the chicken from the marinade but reserve about 3 tablespoons marinade.
• In another bowl stir crumbled feta cheese, egg, Parmesan cheese, parsley and reserved marinade.
• Place each breast on a cutting board or a working surface.
• Place a generous amount of filling (about 2 tablespoons) in each pocket of the breast.
• Place 1 sheet of phyllo on a work surface (keeping the remainder of the phyllo covered with plastic wrap or a damp towel to prevent drying out).
• Brush the phyllo sheet with melted butter, then top with a second sheet (you will be using 2 sheets of phyllo for each breast).
• Place and center the stuffed chicken breast on the phyllo about 2-inches from the bottom.
• Fold bottom over the breast; fold the sides over then roll up.
• Repeat with remaining breasts (keeping the remaining phyllo dough sheets covered to prevent drying).
• Place seam-side down on a greased baking sheet.
• Brush tops with melted butter.
• Bake in oven for about 45 minutes, or until the tops are nicely browned and the chicken is no longer pink inside.
• Delicious!

MOROCCAN CHICKEN BUNDLES

Steps:

• Cook onion in oil with salt, cumin, ginger, turmeric, pepper and coriander in large heavy saucepan over moderate heat, stirring until onion has 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.
• Transfer chicken to a bowl, reserving cooking liquid.
• Remove skin and bones from chicken, then shred chicken either by hand or by pulsing in food processor and place in a large bowl.
• Place cooking liquid in a 2 cup glass measure and let stand 1 minute and then skim off fat and discard cinnamon stick.
• Return liquid to saucepan and simmer over medium heat uncovered until liquid has reduced to about 1/4 cup (approximately 8 minutes) (Liquid will look like a glaze in the bottom of the pan).
• Stir in shredded chicken and almonds.
• Reserve 2 Tbsp of beaten egg for egg wash.
• Lightly season remainder of egg with salt and pepper, then cook over medium heat with 1/2 Tbsp butter until just set, but still slightly soft.
• Stir egg into chicken filling.
• Put oven racks in upper and lower thirds of oven and preheat to 450 degrees.
• Place 1 phyllo sheet on work surface, keeping remainder of phyllo covered with plastic wrap and damp kitchen towels.
• Brush sheet generously with melted butter and then evenly sift 1/4 tsp cinnamon over buttered phyllo.
• Top with a second phyllo sheet and generously brush with butter.
• Halve buttered phyllo stack crosswise, then arrange one half with long side nearest you.
• Spread 1/4 cup of chicken mixture in a narrow strip along edge closest to you and roll up filling tightly in phyllo, leaving ends open.
• Transfer roll, seam down to a cutting board set inside a baking pan (this will help contain mustard seeds when sprinkling).
• Make 6 more rolls in same manner.
• Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help them adhere.
• Cut each roll crosswise into 4 pieces and arrange 1 inch apart on baking sheets.
• Bake, switching position of sheets halfway through baking, until phyllo is golden brown, approximately 12 minutes then transfer rolls to rack to cool slightly.
• Note: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered.
• OR Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap.
• Coat frozen rolls, then bake in preheated 350 over for about 20 minutes or so.

PUFF PASTRY CHICKEN BUNDLES

Steps:

• Preheat oven to 400°. Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper., Place five spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends. , Unfold puff pastry; cut into eight portions. Roll each into a 7-in. square. Place chicken on one half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of pastry. , Bake on a greased 15x10x1-in. baking sheet until a thermometer reads 165°, 20-25 minutes.

PHYLLO CHICKEN PACKETS

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.