JAMIE OLIVER'S FLAKY PASTRY PESTO CHICKEN
Jamie Oliver's 5 ingredient pesto chicken wrapped in flaky pastry, as seen on his Channel 4 series, Quick & Easy Food, is a brilliant midweek meal that'll be ready in just 30 minutes.
Provided by Jamie Oliver
Categories Dinner
Time 30m
Number Of Ingredients 1
Steps:
- Preheat the oven to 220C/425F/gas 7. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips. Flatten the chicken breasts by pounding with your fist until the fat ends as the same thickness as the skinny ends. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil. Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through. Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender. Remove the chicken to a board with half the tomatoes, squashing the rest in a tray and discarding the vines. Drain and toss the beans, taste and season to perfection. Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes. CALORIES 618kcal FAT 34.8g SAT FAT 18g PROTEIN 36.3g CARBS 40.4g SUGAR 7.1g SALT 1.7g FIBRE 4.9g 5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus.
PHYLLO CHICKEN
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
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.
CHICKEN BREASTS IN PHYLLO PASTRY
Easy way to do chicken breasts in pastry. Use refrigerated rather than freezer phyllo pastry, it is easier to work with.
Provided by Ninna
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Poach chicken breasts or lightly pan fry until only half cooked with seasonings of choice.
- Spread chicken with pesto and wrap each breast in two sheets of phyllo sprayed between with olive oil spray.
- Brush with beaten egg or yolk and bake in hot oven 200°C (400°F) for 15-20 minutes.
PHYLLO-WRAPPED PESTO CHICKEN
Chicken breasts can be a little too plain for holiday dinners. I decided to dress them up by topping the pesto and cheese and then wrapping in phyllo dough. There's nothing ordinary about them!-Gail Humfeld, Newark, Delaware
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 799 calories, Fat 50g fat (21g saturated fat), Cholesterol 186mg cholesterol, Sodium 906mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 58g protein.
CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS
* You will need a muffin tin - a 6 portion tin for large muffins or a traditional 12 portion tin - to prepare this recipe. Disposable muffin tins in both sizes are available in many large markets on baking aisles.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
- To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
- To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.
CHICKEN BREASTS IN PHYLLO
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
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
CHICKEN, MOZZARELLA & PESTO FILO PARCELS
These crisp, pastry parcels from Olympian Tom Daley are stuffed with mozzarella, fresh pesto and chicken. They're simple, filling and perfect for two
Provided by Tom Daley
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
- Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don't have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.
- Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
- Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
- Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
- Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.
Nutrition Facts : Calories 676 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 1.7 milligram of sodium
CHICKEN IN PHYLLO
This great recipe is from my good friend Lorraine. Lovely served with Rice Pilaf and green beans or asparagus. Your guests will be impressed with this one.
Provided by Sageca
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 706.3, Fat 49.9, SaturatedFat 21.7, Cholesterol 174.2, Sodium 684.5, Carbohydrate 20.6, Fiber 0.7, Sugar 2.7, Protein 43.1
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.
Provided by Irmgard
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
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
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