Best Greek Chicken In A Phyllo Wrap With Tzatziki Sauce Recipes

Greek Phyllo-Wrapped Chicken image

Provided by Irmgard

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup crumbled feta cheese
2 egg yolks
1 clove garlic, minced
1/2 cup chopped green onion
1/3 cup chopped fresh parsley
1/3 cup chopped of fresh mint
1/4 teaspoon pepper
4 boneless skinless chicken breasts
8 sheets phyllo pastry
1/3 cup butter, melted
lemon wedge

Steps:

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 a 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 a 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 from the short edge; fold long sides over chicken and roll up.
Repeat with remaining chicken.
Place in lightly greased baking dish; brush with remaining butter.
If making ahead, cover and refrigerate for up to 8 hours.
Bake in 350 degree F oven until crisp and golden, about 45 minutes.
Serve with lemon wedges.

Nutrition Facts : Calories 517.9, Fat 30.8, SaturatedFat 17.3, Cholesterol 232.5, Sodium 884.8, Carbohydrate 24, Fiber 1.8, Sugar 2, Protein 35.1

Greek Chicken in a Phyllo Wrap with Tzatziki Sauce image

Provided by Jane Whittaker

Categories Sandwiches

Time 1h

Number Of Ingredients 21

tzatziki sauce:
1 c greek yogurt
1 c cucumber, seeds removed, and diced
2 tsp crushed garlic
2 tsp lemon juice, or to taste
1/2 tsp salt, or to taste
2 tsp fresh mint, chopped
1 to 2 tsp hot sauce, optional
chicken and marinade part:
1 1/2 lb boneless skinless chicken breasts
2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp crushed garlic
1/2 tsp each salt and pepper
4 Tbsp marinated artichokes, chopped
4 Tbsp kalamata olives, chopped
4 Tbsp feta, crumbled
1 tsp dried oregano
1/2 tsp each salt and pepper
3 Tbsp melted butter
12 sheets phyllo dough

Steps:

1. Make the tzatzki sauce enough ahead to allow flavors to marry. Combine the yogurt, cucumbers, garlic. lemon juice, salt, mint and hot sauce. Cover and chill.
2. Cut the chicken into 6 strips, the long way.
3. Put the chicken in a zip lock bag and add the olive oil, lemon juice, garlic, and salt and pepper.
4. Rotate bag a few times and refrigerate at least 1 hour, longer is better.
5. Make a pocket in each piece of chicken by slicing the side and opening up the chicken like a book.
6. How much you want to stuff is to your judgement, I put in about a teaspoon each of artichokes, olives and feta.
7. Close the chicken up and season with oregano, and salt and pepper.
8. Line a cookie sheet with foil (no cleanup) and spray with non stick spray.
9. Melt the butter, and open up the Phyllo. Cover the phyllo with plastic wrap and then a damp towel, removing the sheets one by one.
10. Brush melted butter on the first sheet, from the middle out to the edges, repeat until you have 6 sheets.
11. Cut the sheets crosswise wide enough to cover your filling, maybe about 4 inches.
12. Place a piece of chicken on the dough, season with salt, pepper and oregano, wrap it around the chicken, and set on the prepared cookie sheet. Repeat for the rest of the chicken pieces and the phyllo.
13. Bake in a preheated 425° for 15 minutes, then turn oven down to 400° if it looks like the dough is cooking too fast.
14. Bake for 30 to 35 minutes, or until internal temp is 180° Serve with tzatziki sauce.