Stuffed Chicken In Phyllo Dough Food

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.

OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)

Steps:

• Mix the vanilla, sugar, and cream cheese until smooth.
• Use a piping bag to fill the individual phyllo shells.
• Freeze for 10 minutes.
• Top with fresh berries or fruit.

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 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 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.

PHYLLO CHICKEN

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.

PHYLLO ROLLS FILLED WITH SPINACH AND CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Mix the melted butter, garlic, breadcrumbs, & cashews (ingredients for the spread between layers of phyllo dough.
• ) Split in half.
• One pre roll.
• Mix Spinach Filling ingredients together the Spinach, Egg, onions, cayenne, & Basil.
• Split in half.
• One pre roll.
• Mix chichen and dressing.
• Split in half.
• Start with one phyllo sheet short side toward you.
• Take 1/2 of the butter mixture and spread it on one sheet, repeat laying a sheet of phyllo and the rest of the other half of butter mixture.
• Lay the third sheet over the butter mixture.
• Place 1/2 of the chicken over the prepared phyllo follow with 1/2 the spinach mixture.
• Roll up short end to short end and place on cookie sheet pan.
• When rolling remember you are in control so roll firmly.
• And tenderly spread the rolls with any butter that escapes onto your hand onto the outside of the rolls.
• Repeat with the other half of ingredients to make the other roll.
• Bake for 20 minutes.
• Slice into quarters for a meal or eighths for an appetizer.

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.

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.