Greek Phyllo-Wrapped Chicken
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All over Greece, delicate phyllo pastry encloses savoury and sweet ingredients in pies called pita. Here, we incorporate traditional flavours in an easy, make-ahead dish that's everyday friendly yet elegant enough for company.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 553 |
| pro | 40 g |
| total fat | 30 g |
| sat. fat | 16 g |
| carb | 29 g |
| fibre | 2 g |
| chol | 248 mg |
| sodium | 822 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 24% |
| vit A | 28% |
| vit C | 10% |
| folate | 23% |
Suggested Recipes
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1 cup (250 mL) crumbled feta cheese
2 egg yolks
1 clove garlic, minced
1/2 cup (125 mL) chopped green onions
1/3 cup (75 mL) each chopped fresh parsley and mint
1/4 tsp (1 mL) pepper
4 boneless skinless chicken breasts
8 sheets phyllo pastry
1/3 cup (75 mL) butter, melted
Lemon wedges
Preparation:
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 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 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 (5 cm) from short edge; fold long sides over chicken and roll up. Repeat with remaining chicken. Place in lightly greased baking dish; brush with remaining butter. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Bake in 350°F (180°C) oven until crisp and golden, about 45 minutes. Serve with lemon wedges
With sharp knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like 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 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 (5 cm) from short edge; fold long sides over chicken and roll up. Repeat with remaining chicken. Place in lightly greased baking dish; brush with remaining butter. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Bake in 350°F (180°C) oven until crisp and golden, about 45 minutes. Serve with lemon wedges
Additional Information
- Serve with: boiled greens, such as dandelion, curly endive or spinach, drizzled with olive oil.
Tags:
Main Course; Greek; Poultry-Chicken; Cheese/Other Dairy; Eggs; Bake;
Source
Canadian Living Magazine: May 2002
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