Greek Style Chicken Wrapped in Phyllo

"Posted for Zaar World Tour 2006; this one sounds so good. Can't wait to hear how people like it."
 
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photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff
photo by Fairy Nuff photo by Fairy Nuff
Ready In:
1hr 10mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. These were amazing, they made for a really fantastic dinner party.
     
  2. Great flavor! It takes sometime to prepare, so plan ahead. I tired to make this lower fat by using fat free cheeses and light butter. It tasted good, but I think next time I will use the full fat products and I might increase the cheese. My phyllo fell apart a little as I was putting everything together. I also used fresh spinach and mushrooms. I didn't have dry vermouth so I used sweet vermouth instead. Overall, this was great and I will make again.
     
  3. This recipe was fantastic. I wouldn't change a thing. I had never worked with phyllo before and that was challenging, but totally worth it. Thanks for posting this. I can't wait to serve it to guests.
     
  4. Janet this is such a wonderful recipe - I almost thought I was sitting in a restaurant as I cut into this yummy parcel of chicken. My only change for the recipe is that I didn't pound the chicken breasts...I know the skinny end tends to dry out but I love the look of leaving them whole. Great flavour and an easy to follow recipe that produces spectacular results.Thanks so much for a recipe I'll be certainly making again!
     
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Tweaks

  1. Great flavor! It takes sometime to prepare, so plan ahead. I tired to make this lower fat by using fat free cheeses and light butter. It tasted good, but I think next time I will use the full fat products and I might increase the cheese. My phyllo fell apart a little as I was putting everything together. I also used fresh spinach and mushrooms. I didn't have dry vermouth so I used sweet vermouth instead. Overall, this was great and I will make again.
     

RECIPE SUBMITTED BY

<p><span style=color: #ff0000;><strong><span style=color: #800080;>I run a food blog named </span><span style=color: #000080;>www.fromcupcakestocaviar. com</span></strong></span></p> 8755397"
 
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