Best Chicken Feta Phyllo Bundles Recipes

CHICKEN-FETA PHYLLO BUNDLES

Chicken-Feta Phyllo Bundles image

Making these delicious bundles requires just a few ingredients. I put the remaining pastry back in the freezer to use another time.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

6 sheets phyllo dough (14 inches x 9 inches)
1/4 cup butter, melted
2 boneless skinless chicken breast halves
Lemon-pepper seasoning
1/2 cup crumbled feta cheese

Steps:

Place one sheet phyllo dough on a work surface; brush with melted butter. Repeat with 2 more sheets or phyllo, brushing each layer. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) , Season chicken with lemon-pepper. Place 1 chicken breast along one short edge of pastry. Top with 1/4 cup cheese. Fold sides over chicken, then roll up. Brush with melted butter. , Place on an ungreased baking sheet. Repeat with remaining ingredients. Bake, uncovered, at 350° for 30-35 minutes or until phyllo dough is golden brown.

Nutrition Facts : Calories 422 calories, Fat 29g fat (18g saturated fat), Cholesterol 108mg cholesterol, Sodium 664mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein.

GREEK CHICKEN AND FETA PHYLLO BUNDLES

Greek Chicken and Feta Phyllo Bundles image

This is not hard to make, if you are a phyllo lover, then this is one recipe you will have to try! Plan ahead the chicken needs to marinate for 12-24 hours.

Provided by Kittencalrecipezazz

Categories Chicken Breast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

8 boneless skinless chicken breasts
1/2 cup dry white wine
1/4 cup olive oil
2 tablespoons fresh minced garlic (or to taste)
2 bay leaves
2 teaspoons dried oregano
seasoning salt (I use about 1/2 teaspoon, or use white salt)
pepper
12 ounces crumbled feta cheese (can use a little more)
1 large egg
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
16 sheets phyllo dough
1 cup melted butter (no subs!)

Steps:

Set oven to 350°F.
Slice the chicken breasts in half lengthwise almost in half to create a pocket.
Place in a large glass baking dish.
In a bowl whisk together white wine, olive oil, garlic, bay leaves, oregano, salt and pepper; pour over the chicken breasts and turn the breasts to coat.
Cover and refrigerate for about 12-24 hours.
Remove the chicken from the marinade but reserve about 3 tablespoons marinade.
In another bowl stir crumbled feta cheese, egg, Parmesan cheese, parsley and reserved marinade.
Place each breast on a cutting board or a working surface.
Place a generous amount of filling (about 2 tablespoons) in each pocket of the breast.
Place 1 sheet of phyllo on a work surface (keeping the remainder of the phyllo covered with plastic wrap or a damp towel to prevent drying out).
Brush the phyllo sheet with melted butter, then top with a second sheet (you will be using 2 sheets of phyllo for each breast).
Place and center the stuffed chicken breast on the phyllo about 2-inches from the bottom.
Fold bottom over the breast; fold the sides over then roll up.
Repeat with remaining breasts (keeping the remaining phyllo dough sheets covered to prevent drying).
Place seam-side down on a greased baking sheet.
Brush tops with melted butter.
Bake in oven for about 45 minutes, or until the tops are nicely browned and the chicken is no longer pink inside.
Delicious!