Greek Style Chicken Wrapped in Phyllo
photo by Fairy Nuff
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
6
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
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
-
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.
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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!
Tweaks
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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
JanetB-KY
Winchester, Kentucky
<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>
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