Greek Chicken In A Phyllo Wrap With Tzatziki Sauce Food

GREEK CHICKEN

Greek Chicken image

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

Provided by Karen

Categories World Cuisine Recipes European Greek

Time 8h45m

Yield 8

Number Of Ingredients 7

Ingredients

½ cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces

Steps:

In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg

GREEK PHYLLO-WRAPPED CHICKEN

Greek Phyllo-Wrapped Chicken image

This is a fairly easy to make dish that you can serve for either a family dinner or for a dinner party. It is excellent served with a steamed green such as spinach or rapini, simply dressed with a little olive oil and garlic.

Provided by Irmgard

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup crumbled feta cheese
2 egg yolks
1 clove garlic, minced
1/2 cup chopped green onion
1/3 cup chopped fresh parsley
1/3 cup chopped of fresh mint
1/4 teaspoon pepper
4 boneless skinless chicken breasts
8 sheets phyllo pastry
1/3 cup butter, melted
lemon wedge

Steps:

In bowl, mash together feta cheese, egg yolks and garlic.
Mix in onions, parsley, mint and pepper.
With sharp knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like a book.
Spread feta mixture evenly on 1 half of each breast; fold breast over to enclose.
Place 1 sheet of phyllo on work surface, keeping remainder covered with a damp towel to prevent drying out.
Brush lightly with some of the butter; top with second sheet and brush lightly with butter.
Centre 1 breast on phyllo about 2 inches from the short edge; fold long sides over chicken and roll up.
Repeat with remaining chicken.
Place in lightly greased baking dish; brush with remaining butter.
If making ahead, cover and refrigerate for up to 8 hours.
Bake in 350 degree F oven until crisp and golden, about 45 minutes.
Serve with lemon wedges.

Nutrition Facts : Calories 517.9, Fat 30.8, SaturatedFat 17.3, Cholesterol 232.5, Sodium 884.8, Carbohydrate 24, Fiber 1.8, Sugar 2, Protein 35.1

GREEK STYLE WRAP WITH TZAZIKI SAUCE

Greek Style Wrap with Tzaziki Sauce image

Provided by Food Network

Categories main-dish

Time 25m

Number Of Ingredients 10

Ingredients

Lavash (a damp middle eastern style bread)
Red pepper, julienned
Cucumber, julienned
Medium size eggplant sliced into 1-inch wide slices, roasted until lightly browned
Tzatziki sauce, recipe follows
1 1/2 cups yogurt cheese, with liquid reserved
1 tablespoon minced garlic
2 tablespoons lemon juice
3 tablespoons chopped dill
Salt and pepper to taste

Steps:

Layer red pepper, cucumber and eggplant in lavash. Top with tzatziki sauce.
In a bowl combine yogurt cheese, garlic, lemon juice and dill. Add salt and pepper to taste. Depending on desired consistency, add reserved yogurt liquid.

GREEK STYLE CHICKEN WRAPPED IN PHYLLO

Greek Style Chicken Wrapped in Phyllo image

Make and share this Greek Style Chicken Wrapped in Phyllo recipe from Food.com.

Provided by JanetB-KY

Categories Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

6 boneless skinless chicken breasts
2 tablespoons vegetable oil
1/4 cup butter
1 large onion, chopped
1 (4 ounce) can sliced mushrooms, drained
2 tablespoons parsley flakes
1 1/2 tablespoons finely chopped fresh dill
1 garlic clove, minced
1 (10 ounce) package frozen chopped spinach, cooked & drained well
1 1/2 tablespoons all-purpose flour
1/3 cup vermouth or 1/3 cup dry white wine
1 cup ricotta cheese
1/2 cup feta cheese
salt & pepper
1/2 cup melted butter
12 sheets phyllo dough
dry breadcrumbs

Steps:

Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness.
Heat oil in large skillet over medium heat; add chicken; cook until brown on both sides; remove & drain on paper towels then set aside.
Wipe out skillet, then melt 1/4 cup butter in same skillet over medium heat.
Add onion; cook and stir until golden; add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir about 2 minutes.
Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened; stir in ricotta, feta, salt and pepper; remove from heat.
Preheat oven to 350°F
Brush melted butter on 1 phyllo sheet; sprinkle with bread crumbs; cover with another sheet; brush with butter.
Place chicken breast in center of phyllo; spoon 1/6 of the spinach/cheese mixture on top.
Fold phyllo over chicken, turning ends under; repeat for each chicken breast.
Place in a single layer in well greased baking pan & brush tops with butter. Bake for 45 minutes or until brown.

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Chicken Souvlaki with Tzatziki Sauce image

Greek kabobs. Fantastic flavor for chicken. Marinade can also be used for pork.

Provided by Tanya Petkos Schroeder

Categories World Cuisine Recipes European Greek

Time 2h30m

Yield 6

Number Of Ingredients 13

Ingredients

¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
1 ½ pounds skinless, boneless chicken breast halves - cut into bite-sized pieces
1 (6 ounce) container plain Greek-style yogurt
½ cucumber - peeled, seeded, and grated
1 tablespoon olive oil
2 teaspoons white vinegar
1 clove garlic, minced
1 pinch salt
6 wooden skewers, or as needed

Steps:

Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 2.6 g, Cholesterol 70.9 mg, Fat 16.8 g, Fiber 0.3 g, Protein 25.5 g, SaturatedFat 3.7 g, Sodium 295 mg, Sugar 1.3 g

More about "greek chicken in a phyllo wrap with tzatziki sauce food"

GREEK CHICKEN WRAP - EVERYDAY DELICIOUS

STEP 4: Assemble the wraps: Place one tortilla on a plate, spread about 1 heaped tablespoon tzatziki over it, and top with some chicken …
From everyday-delicious.com
5/5 (1)
Total Time 30 mins
Category Main Course
Calories 597 per serving

Make the chicken marinade: Cut the chicken breasts into uniform pieces - for example, in half crosswise, then cut the thicker piece in half horizontally. You can also pound the chicken in its thickest part with a meat mallet. If using chicken tenderloins, you can just remove the thick tendon in the middle (or leave if you don't mind). Mix all the marinade ingredients (lemon juice and zest, oregano, and oil), toss with the chicken pieces, season to taste with salt and pepper. Set aside to marinate for a minimum of 20 minutes or longer (a couple of hours or overnight).
Make the tzatziki: Peel the cucumber and grate it on the big holes of a box grater. Season lightly with salt, stir and let stand for 15 minutes. After this time, wring out the water as much as you can (just with your hands). Add the yogurt, pressed garlic cloves, and lemon juice to the cucumber. Season with salt (lightly) and pepper to taste and mix all ingredients together.
Cook the chicken: Heat the oil in a big frying pan / grill pan. When it's hot, remove the chicken from the marinade and cook on both sides until golden and cooked through (over high heat, this will take about 2-3 minutes per side). Cooking time will depend on the heat and the size of the chicken. Transfer the chicken to a plate and let stand for about 5 minutes before cutting into smaller pieces.
Assemble the wraps: Place one tortilla on a plate, spread about 1 heaped tablespoon of tzatziki sauce over it, top with a couple of chicken pieces, bell pepper, and iceberg salad strips. Roll up the wrap. Repeat with the remaining ingredients.

Greek Chicken In A Phyllo Wrap With Tzatziki Sauce Food

GREEK CHICKEN

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

GREEK PHYLLO-WRAPPED CHICKEN

This is a fairly easy to make dish that you can serve for either a family dinner or for a dinner party. It is excellent served with a steamed green such as spinach or rapini, simply dressed with a little olive oil and garlic.

GREEK STYLE WRAP WITH TZAZIKI SAUCE

GREEK STYLE CHICKEN WRAPPED IN PHYLLO

Make and share this Greek Style Chicken Wrapped in Phyllo recipe from Food.com.

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Greek kabobs. Fantastic flavor for chicken. Marinade can also be used for pork.

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