Cooked Chicken In Phyllo Food

CHICKEN IN PHYLLO

Steps:

• Make sauce by combining green onions, mayonnaise, lemon juice, garlic cloves and tarragon. Set aside.
• Brush one sheet of phyllo with butter.
• Place one chicken breast in one corner.
• Spoon on the sauce.
• Top with slice of cheese.
• Roll over the phyllo sheet placing the fold inside.
• Brush with melted butter.
• Sprinkle with parmesan cheese.
• Bake for 1 hour in a preheated 350°F oven.
• Tip: Notes Remove phyllo from freezer night before. When ready to prepare, take out 6 sheets and return package of phyllo to freezer. Place you phyllo between damp sheets of paper towels. Cover with tea towel to keep them damp, otherwise they will dry up and become brittle.

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.

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.

MEXICAN CHICKEN IN PHYLLO

Steps:

• Heat oven to 375. Lightly butter cookie sheet.
• In a large bowl, combine all ingredients excpet phyllo and butter. Set aside.
• Layer phyllo sheets, brushing each with butter - 2 stacks of 6 sheets.
• Spread 1/2 chicken mixture along short edge of each stack of phyllo sheets.
• Allow mixture to cover only 1/4 of sheets and leave 1 1/2 inches uncovered at each side.
• Fold sides in and brush with melted butter.
• Roll jelly-roll fasion and place on cooke sheet, seam side down. Brush with butter.
• Bake at 375 for 20-25 minutes, or until phyllo is browned and crispy.
• Cut each in half.

ELEGANT CHICKEN IN PHYLLO

Steps:

• PREPARE THE COMPONENTS:
• Dredge chicken breasts in seasoned flour & brown in 2 T Olive Oil over med-high heat, 'til nicely browned, but not cooked through - Set aside
• Carmelize onions by sauteeing over low heat in 2 T olive oil, stirring occassionally, until soft, brown, and becoming sticky - Set Aside
• Saute chopped mushrooms in 2 T Olive Oil until soft; add Basil, Tarragon, Salt & Pepper to taste - Set aside
• ASSEMBLE THE PACKAGES:
• Lay a sheet of phyllo on counter - brush lightly with mixture of melted butter & olive oil (Keep phyllo tightly wrapped at all times until ready to use - if not, it will become dried-out & unusable almost immediately)
• Fold in half & brush top again
• Set a chicken breast at center toward bottom; spread 1/4 of onions, 1/4 of spinach, 1/4 of mushrooms, & 1/4 of sliced cheese on top
• fold phyllo in on both ends & bottom, and roll up like an envelope, brushin dry areas w/ oil-butter mixture as you go
• Repeat w/ remaining ingredients, & place all on baking sheet
• May be refrigerated or frozen at this point
• BAKE:
• In a 325 degree oven about 30 minutes, 'til golden
• Serve w/ salad & rice pilaf, and a good white wine such as Sauvignon Blanc

CHICKEN AND VEGGIE PIE WITH PHYLLO TOP

Steps:

• Preheat oven to 220 degree celcius (200 for fan forced ovens).
• Mix milk and stock together.
• Melt butter in large saucepan, cook spring onion (or leek if using could need 1 to 2 minutes), stirring until softened.
• Add flour, cook, stirring until mixture bubbles and thickens.
• Take off the heat and gradually whisk in milk and stock mix until smooth. Return to heat and continuously mix until mixture boils and thickens.
• Add chicken, vegetables and parsley, stir until heated through.
• Spoon chicken pie filling into a shallow 1.5 litre (6 cup) ovenproof dish.
• Place one sheet of pastry over filling; spray with cooking oil spray. Repeat this process with remaining pastry sheets, overlapping pastry around dish. Roll and fold pastry inwards towards centre around edge of dish (forming a roll around the edge). Spray top of pastry with cooking oil spray.
• Bake uncovered, in hot oven for 10 minutes.

CHIPOTLE CHICKEN PHYLLO RECIPE

Steps:

• Heat oven to 350°F.
• Pound chicken to 1/8-inch thickness.
• Heat oil in large skillet on medium heat. Add kale and onions; cook 3 to 4 min. or until onions are crisp-tender, stirring occasionally. Remove from heat. Add cream cheese spread; stir until cream cheese is completely melted and mixture is well blended. Add all remaining ingredients except phyllo; mix well. Spoon about 1/4 cup kale mixture onto each chicken breast; roll up, starting at one of the short sides.
• Spray 1 phyllo sheet with cooking spray; top with 1 of the remaining phyllo sheets. Spray with additional cooking spray. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use. Place 1 chicken roll along one short side of phyllo stack. Fold over both long sides of phyllo, then roll up, starting at chicken-topped side. Repeat with remaining phyllo sheets and chicken rolls. Place, seam sides down, in shallow pan sprayed with cooking spray. Spray tops of phyllo wraps with additional cooking spray.
• Bake 30 to 35 min. or until chicken is done.

CHICKEN AND MUSHROOM PIE WITH PHYLLO-PARMESAN CRUST

Steps:

• Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
• Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
• Preheat oven to 425°F. Melt 6 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.
• Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.

CHICKEN PHYLLO WRAPS

Steps:

• Season chicken breasts with salt and pepper.
• Butterfly chicken breasts and place each breast between two pieces of plastic wrap that is sprayed with some water.
• Using a meat mallet, pound out chicken breasts until 1/4 inch thick.
• Prepare stuffing according to boxed directions. Let cool.
• Place one kale leaf on each chicken breast and top off with 1/6 of the cooled stuffing.
• Roll each chicken breast into a tight log and if needed, insert a toothpick to keep rolled up.
• Place chicken breasts seam side down onto a pan heated on medium and sprayed with cooking spray. Cook until golden brown and flip over. After done cooking on both sides, remove from heat and let cool.
• Preheat oven to 350°F.
• Take 1 sheet of phyllo dough and either spray with cooking spray or brush with melted butter. Place another sheet of phyllo dough over it and repeat until you have four layers. Divide in half. Repeat for rest of phyllo dough until you have 3 sets of 4 layer sheets that are dived in half to make 6 sets.
• Place a cooled chicken breast on each sheet and roll into a log. Brush with melted butter or spray with cooking spray.
• Place into preheated oven and bake for about 10-15 minutes or until golden brown.

GREEK SPINACH CHICKEN CASSEROLE IN PHYLLO

Steps:

• Preheat oven to 375 degrees.
• In large mixing bowl, combine spinach, shredded chicken, garlic, parsley, mayo, and milk.
• Layer this mixture evenly in 9x9" glass dish.
• Sprinkle mozzarella evely over top.
• Tear phyllo into pieces about the size of the palm of your hand and layer over cheese.
• Pour melted butter over phyllo and cover dish with foil and bake 30 minutes covered; try not to let foil rest on phyllo, but create a little "tent".
• After 30 minutes, remove foil and sprinkle with parmesan.
• Broil for 5-10 minutes until phyllo is golden and crisp.
• Serve with green salad and fresh rolls!

CHICKEN SPINACH CASSEROLE WITH MUSHROOMS AND PHYLLO

Steps:

• Preheat the oven to 400 degrees F.
• Melt 1 tablespoon of the butter with the olive oil in a large nonstick skillet over medium-high heat, then add the onions. Cook, stirring, until just soft, about 4 minutes. Add the mushrooms and 1/2 teaspoon salt and continue stirring until softened, about 4 minutes. Gradually add the spinach and stir until completely wilted, about 2 minutes. Transfer to a large bowl and add the chicken; wipe the skillet clean.
• Whisk together the flour, broth, lemon juice and 1/2 teaspoon salt and add to the same skillet over medium-high heat. Whisk until the mixture is boiling and simmer until just thick, about 2 minutes. Add to the chicken mixture with 1/2 tablespoon of the rosemary, then transfer to a 2-quart baking dish.
• Melt the remaining 3 tablespoons butter and brush onto each phyllo sheet, layering one on top of the other. Gently place over the baking dish and crimp the sides to fit. Sprinkle with the remaining 1/2 tablespoon rosemary and bake until golden, 25 to 30 minutes. Let cool slightly before serving.

PHYLLO CHICKEN POT PIE FROM FROZEN PHYLLO DOUGH

Steps:

• 1.) Place carrots, celery, potatoes and onions into the chicken broth and cook over med-high until tender. Add frozen peas and corn. Add diced chicken, salt pepper sage and thyme. Simmer over med-low for a few minutes.
• 2.) Whisk milk and flour together. Add to above mixture and simmer until thickened.
• 3. ) To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top.
• 4.) Bake in preheated 350ºF oven for 25 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
• GENERAL FILLO DOUGH HANDLING DIRECTIONS. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel.Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. Microwave butter until melted. This will give you a lighter and flakier pastry. Brush each layer of fillo with melted butter, margarine or oil.To prevent edges from cracking, brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter.Fillings should be chilled and not excessively moist. Fillo may be rolled and refrozen to store when not in use.