Best My Mommys Phyllo Chicken Recipes

MY MOMMY'S PHYLLO CHICKEN

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!

GREEK PHYLLO-WRAPPED CHICKEN

Steps:

• Heat oven to 350 F.
• In bowl, mash together feta cheese, egg yolks and garlic. Mix in onions, parsley, mint and pepper.
• Cut chicken breast 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.

CHICKEN POTPIE WITH PHYLLO CLUSTERS

Steps:

• Place chicken in a medium Dutch oven or large saucepan, skin-sides down. Cover with broth and 2 cups water; add 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3 1/2 cups).
• Remove chicken from bones and shred meat into bite-size chunks. Discard skin and bones. You'll need 2 1/2 cups chicken; save the rest for salads or sandwiches.
• Wash and dry Dutch oven or saucepan; melt butter in it over medium-high heat. Add leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes. Add vermouth; cook until mostly evaporated, about 1 1/2 minutes.
• Stir in flour; cook 20 seconds, stirring constantly. Stir in 2 3/4 cups broth. Bring to a boil, then reduce heat and simmer, stirring often, until potato is just barely tender, about 5 minutes (mixture will look very thick; that's okay, as the vegetables will release liquid in the oven).
• Stir in chicken, peas, artichokes, and chopped tarragon. Season to taste; transfer to a 2 1/2-quart baking dish (such as a 9 1/2-to-10-by-2-inch-deep round one) and let cool 30 minutes, or refrigerate, covered, up to 1 day.
• Preheat oven to 375°F. Brush a sheet of phyllo lightly with melted butter. Scrunch into a loose ball and place on filling. Repeat with more sheets brushed with butter, covering the filling but leaving a bit of space between pieces. Bake until golden brown and bubbling in center, 45 to 50 minutes. Let cool 20 minutes before serving, garnished with tarragon sprig.

KATO'S PHYLLO CHICKEN SURPRISE

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.

PHYLLO CHICKEN

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.

CHEESY CHICKEN AND BROCCOLI BAKED IN PHYLLO

Steps:

• Preheat oven to 375 degrees.
• Brown chicken in medium pan with olive oil.
• While chicken is cooking, sprinkle with salt, pepper, garlic powder,chili powder and italian seasonings. Cook chicken through, then remove from heat and set aside.
• Cheese Sauce:.
• Melt butter in medium sauce pan over low/medium heat. Stir in flour to make a thick paste. Keep stirring and add beer slowly. Next, add whipping cream. Add cheese a little bit at at time, stirring constantly. Once cheese is melted, turn heat to low and start on your phyllo dough.
• Oil bottom and sides of a 9x12 baking pan then lay down 3 sheets of phyllo. Add chicken, give the cheese sauce a stir and pour half over the chicken. Lay 3 more sheets of phyllo over chicken, then add broccoli and roasted red peppers and the rest of the cheese sauce. Cover with remaining sheets of phyllo, scrunching them up a little to make them brown and crispy. Drizzle a little olive oil on top to help brown.
• Bake at 375 for 35 minutes.

PHYLLO CHICKEN POTPIE

Steps:

• In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender. , Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray. , Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again. , Bake, uncovered, at 425° for 10-15 minutes or until golden brown.