Best Katos Phyllo Chicken Surprise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KATO'S PHYLLO CHICKEN SURPRISE



Kato's Phyllo Chicken Surprise image

The apricot lemon glaze makes a nice contrast to the savoury filling. This is very easy to make and looks very impressive. This dish is wonderful served with fresh fruit, a simple salad and rice.

Provided by Baby Kato

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

8 sheets phyllo dough
1/2 cup melted butter
4 boneless skinless chicken breasts, and flattened
2 tablespoons butter
2 cloves garlic, minced
2 shallots, thinly sliced
1 large portabella mushroom, cleaned,diced
1/4 teaspoon thyme
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 teaspoons flour
1/8 cup dry white wine, good quality
1/2 cup swiss cheese, coarsley grated
1/2 cup apricot preserves, could use peach
2 lemons, juice of

Steps:

  • Step 1- Filling.
  • In a sauce pan saute mushroom in 2 tbsp of butter until golden brown, then set aside.
  • Next lightly saute shallots and garlic in same pan.
  • Mix mushrooms and shallots together add thyme, salt, pepper and flour to vegetables and mix well.
  • Now add the white wine and cook till all liquid is absorbed.
  • Taste, reseason if necessary and set aside to cool.
  • Once cooled add grated cheese to mixture.
  • Step 2- Phyllo Preparation- Preheat oven 350 degrees.
  • Brush 1 sheet of phyllo with melted butter.
  • Place a second sheet over the first and brush with melted butter.
  • Place the flattened chicken breast in the lower half of the phyllo sheet.
  • Put 1/4 of the filling mixture ontop of the chicken.
  • Fold the sides of the phyllo over the chicken envelope style.
  • Place on a baking sheet, seam side down, brush with melted butter.
  • Do the same to remaining chicken and bake in a 350 degree oven for 35 minutes.
  • Step 3- Apricot Lemon Glaze.
  • Heat apricot preserves and lemon juice together until well mixed.
  • Pour a small amount of glaze overtop of cooked phyllo chicken and serve the rest of the sauce on the side.
  • Enjoy.

CHICKEN SURPRISE



Chicken Surprise image

Make and share this Chicken Surprise recipe from Food.com.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs chicken breast halves, thin (slice down if thick, I use boneless and skinless)
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup half-and-half
1/4 cup milk
8 slices baby swiss cheese (can use more if you like lots of cheese)
6 ounces chicken flavor stuffing mix
1/2 cup unsalted butter, melted
1/4 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried parsley flakes
1/2 teaspoon italian seasoning

Steps:

  • Place chicken in bottom of shallow oven pan.
  • Combine cream of chicken soup, milk and half and half.
  • Spread soup mixture over top of chicken breasts evenly.
  • Sprinkle with pepper, garlic powder, onion powder, parsley flakes and Italian seasoning.
  • Place Swiss cheese slices over soup.
  • In saucepan, mix melted butter and 1 box of the stuffing (bread and all).
  • Spoon stuffing mixture over cheese slices evenly.
  • Cover pan with foil.
  • Bake at 450 degrees for 45 minutes or until chicken is done.

MY MOMMY'S PHYLLO CHICKEN



My Mommy's Phyllo Chicken image

Make and share this My Mommy's Phyllo Chicken recipe from Food.com.

Provided by Ethans Mom

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless chicken breasts
8 sheets phyllo dough, thawed
melted butter
4 pieces roasted red peppers
4 pieces asiago cheese or 4 pieces provolone cheese
8 spinach leaves
salt
pepper
extra virgin olive oil

Steps:

  • Pan sear the chicken in EVOO that has been seasoned with salt and pepper.
  • Coat one sheet of phyllo with butter and place second sheet of phyllo on top and coat with butter. Repeat this step until you have used all the phyllo. You should have 4 piles each with 2 sheets of phyllo.
  • Cut chicken in half, and stuff with cheese, spinach and peppers.
  • Place each chicken breast in middle of phyllo and fold up to make a packet.
  • Brush outside with butter.
  • Bake at 350 for 20-25 minutes, phyllo should be brown and crispy.
  • Serve with garlic mashed potatoes and enjoy!

Nutrition Facts : Calories 367.6, Fat 15.8, SaturatedFat 4.4, Cholesterol 92.8, Sodium 290.7, Carbohydrate 20.7, Fiber 1.2, Sugar 0.1, Protein 33.5

PHYLLO CHICKEN



Phyllo Chicken image

Some years ago I found this recipe and streamlined it to fit our family. The broccoli adds a lot to the rich flavor. Phyllo is fun to work with, and its flakiness turns standard ingredients into a special, satisfying entree. -Joyce Mummau, Mt. Airy, Maryland

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 11

1/2 cup butter, melted, divided
12 sheets phyllo dough (14x9 inches)
3 cups diced cooked chicken
1/2 pound sliced bacon, cooked and crumbled
3 cups frozen chopped broccoli, thawed and drained
2 cups shredded cheddar or Swiss cheese
6 large eggs
1 cup half-and-half cream or evaporated milk
1/2 cup whole milk
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 375°. Brush sides and bottom of a 13x9-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter. Repeat with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. , In a large bowl, combine the chicken, bacon, broccoli and cheese; spread evenly over phyllo in baking dish. In a small bowl, whisk the eggs, cream, milk, salt and pepper; pour over chicken mixture. Cover filling with one sheet of phyllo; brush with butter. Repeat with remaining phyllo dough. Brush top with remaining butter. , Bake, uncovered, until light golden brown and thermometer reads 160°, 35-40 minutes. Let stand for 5-10 minutes before serving.

Nutrition Facts : Calories 373 calories, Fat 24g fat (13g saturated fat), Cholesterol 195mg cholesterol, Sodium 659mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.

Related Topics