Best Phyllo Chicken Roll Oamc Recipes

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BAKED PHYLLO CHICKEN PACKETS



Baked Phyllo Chicken Packets image

A fine -n- fancy meal for the family or friends or holidays, and it doesn't have to cost you an arm-n-a-leg either! Just a bit of patience and attention-to-detail--and you'll be reaping compliments from the other diners!

Provided by Debber

Categories     Chicken Breast

Time 45m

Yield 6 packets

Number Of Ingredients 11

3/4 cup chopped green onion
3/4 cup mayonnaise
3 tablespoons lemon juice
1 teaspoon minced garlic, divided
1/2 teaspoon tarragon
2/3 cup butter, melted
1/2 teaspoon minced garlic
12 sheets phyllo dough (18x14)
6 chicken breast halves
salt & pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat oven to 375; set a cookie sheet out.
  • Combine filling ingredients; set aside.
  • Combine garlic butter ingredients; set aside.
  • Place ONE sheet of phyllo (short edge toward me) on work surface; brush with 2 tsp garlic butter; place one more phyllo sheet on top of this one, THEN place breast piece on lower third of phyllo sheets, sprinkle with S & P, then spread with 3 T. filling.
  • Fold phyllo end and sides in, then roll up; IMMEDIATELY cover with plastic; repeat with remaining chicken.
  • Place packets on cookie sheet, brush tops with remaining garlic butter & sprinkle with Parmesan.
  • Bake uncovered for 25-30 minutes.
  • Serve immediately.

Nutrition Facts : Calories 548.4, Fat 39.8, SaturatedFat 17.2, Cholesterol 109.8, Sodium 611.2, Carbohydrate 29, Fiber 1.1, Sugar 2.5, Protein 19.3

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.

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

SPICY CHICKEN PHYLLO ROLLS



Spicy Chicken Phyllo Rolls image

Serve these tasty finger rolls as appetizers or snacks; they can be made ahead of time and then baked just before serving.

Provided by Geema

Categories     Lunch/Snacks

Time 1h15m

Yield 24 rolls

Number Of Ingredients 12

3 cups broth or 3 cups water
1 1/4 lbs boneless skinless chicken breasts
1 cup sour cream (non fat is fine)
3 tablespoons scallions, minced
2 tablespoons lime juice
1 jalapeno chile, seeded and minced
1 teaspoon ground cumin
salt and pepper
2 egg whites, beaten with
2 tablespoons water
12 phyllo pastry sheets, but into 11 " x 26-inch rectangles, stacked between 2 sheets of wax paper and covered with a dampene
salsa, your favorite

Steps:

  • Bring broth or water to a boil and add chicken breasts in one layer.
  • Reduce heat and poach chicken at a bare simmer for 7 minutes. Remove skillet from heat and cool chicken in poaching liquid for 20 minutes.
  • (You can use cooked, left over chicken just as well.).
  • Cut chicken into 1/4 inch cubes.
  • In a large bowl, stir together chicken, sour cream, scallions, lime juice, jalapeno, cumin and then salt and pepper to taste.
  • Chill filling, covered, at least 2 and up to 3 hours.
  • Preheat oven to 400°F and lightly coat 2 baking sheets with cooking spray.
  • On a work furface, arrange 1 phyllo rectangle with short side facing you and lightly brush with egg wash.
  • Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover.
  • Lightly brush folded phyllo with egg wash and roll up egg roll fashion.
  • Make more rolls with remaining phyllo and filling, brushing with egg wash in the same manner.
  • Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20-30 minutes, or until golden.
  • Serve with salsa.

Nutrition Facts : Calories 79.8, Fat 3, SaturatedFat 1.5, Cholesterol 18, Sodium 241, Carbohydrate 5.9, Fiber 0.2, Sugar 0.3, Protein 6.9

SPICY CHICKEN PHYLLO ROLLS RECIPE - (4.2/5)



Spicy Chicken Phyllo Rolls Recipe - (4.2/5) image

Provided by Angela-4

Number Of Ingredients 12

1 tablespoon canola oil
1 1/4 pounds ground chicken
1 Vidalia onion,finely chopped
1 (4-oz) can chopped mild green chilies
1 (1-oz) package saltfree taco seasoning
2 garlic cloves, minced
1 cup reduced-fat shredded sharp cheddar cheese
2 tablespoons reducedfat sour cream
1/4 cup fresh cilantro,chopped
4 scallions, finely chopped
16 (9x14) sheets frozen phyllo dough, thawed
1 cup low-sodium mild green salsa

Steps:

  • Preheat oven to 375°F. Spray two baking sheets with nonstick spray. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, chilies, taco seasoning and garlic. Cook, stirring occasionally, over medium heat, until the chicken is browned and any liquid has completely evaporated, about 8 minutes. Remove from heat. Stir in cheese, sour cream, cilantro and scallions, mixing with a fork until well blended. 3. Place one sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Lightly spray the phyllo sheet with nonstick spray, then fold it in half lengthwise. Place about 2 tablespoons of filling in the center of the bottom end of the phyllo. Roll up jelly-roll fashion. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray. 4. Repeat with remaining phyllo sheets, filling and cooking spray to make a total of 16 rolls. 5. Bake until the filling is hot and the rolls are lightly golden, 20-25 minutes. Let cool 5 minutes, then cut each roll in half. Serve with the salsa. NUTRITION INFORMATION Per serving [2 rolls (4 halves) with 2 tablespoons of salsa]: 390 calories; 17 g total fat (2.5 g saturated fat, 0 g trans fat); 60 mg cholesterol; 390 mg sodium; 31 g total carbohydrate; 3 g dietary fiber; 22 g protein Dietary exchanges: 2 starch, 1 medium-fat meat, 1 lean meat, 11/2 fat, 1/2 vegetable

SPICY CHICKEN PHYLLO ROLLS



Spicy Chicken Phyllo Rolls image

Categories     Chicken     Bake     Cocktail Party     Low Fat     Spring     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes about 24 hors d'oeuvres

Number Of Ingredients 10

3 cups chicken broth or water
2 skinless boneless whole chicken breasts ( 1 1/4 pounds)
1 cup nonfat sour cream
3 tablespoons minced scallions
2 tablespoons fresh lime juice
1 fresh jalapeño chili, seeded and minced (wear gloves)
1 teaspoon ground cumin
2 egg whites, beaten with 2 tablespoons water
12 phyllo sheets, thawed if frozen, halved lengthwise to form 11- by 26-inch rectangles, stacked between 2 sheets wax paper, and covered with a dampened kitchen towel
Accompaniment: tomato salsa if desired

Steps:

  • In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in poaching liquid 20 minutes. Cut chicken into 1/4-inch cubes.
  • In a large bowl stir together chicken, sour cram, scallion, lime juice, jalapeño, cumin, and salt and pepper to taste. Chill filling, covered, at least 2 and up to 3 hours.
  • Preheat oven to 400°F and lightly coat 2 baking sheets with cooking spray.
  • On a work surface arrange 1 phyllo rectangle with a short side facing you and lightly brush with egg wash. Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover. Lightly brush folded phyllo with egg wash and roll up jelly-roll fashion. Make more rolls with remaining phyllo and filling, brushing with egg wash in same manner.
  • Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20 to 30 minutes, or until golden. Serve rolls with salsa if desired.

CHEESY CHICKEN AND BROCCOLI BAKED IN PHYLLO



Cheesy Chicken and Broccoli Baked in Phyllo image

Make and share this Cheesy Chicken and Broccoli Baked in Phyllo recipe from Food.com.

Provided by NYSheDevil

Categories     One Dish Meal

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 17

2 large boneless chicken breasts, cubed
1 -2 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 1/2 teaspoons Italian spices
1 cup frozen broccoli florets
1 roasted red pepper, chopped
9 -10 sheets packaged phyllo dough
2 -3 tablespoons butter
1 tablespoon flour
6 fluid ounces beer (half bottle, I used Corona)
1 cup heavy cream
2 -3 cups shredded cheddar cheese
2 -3 dashes ground nutmeg
2 -3 dashes Worcestershire sauce

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.

MOROCCAN STYLE CHICKEN PHYLLO ROLLS



Moroccan Style Chicken Phyllo Rolls image

THIS is the recipe that shocked me!! In any normal flipping through a magazine or cookbook, I would have passed the recipe by without a second thought. BUT, I LOVED IT!!! Serve this with the Spicy Tomato Sauce that is also in this cookbook. Just a wonderful appetizer. A bit lengthy....yet worth the oooohhs and aaahhhhs!!! **NOTE: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered. They can also be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap. Cut frozen rolls, then bake (do not thaw) in a preheated 350ºF oven for about 20 min.

Provided by SkinnyMinnie

Categories     Chicken Thigh & Leg

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 small onion, finely chopped
1 tablespoon olive oil
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 lbs chicken thighs, with skin and bones
3/4 cup chicken broth
1/2 cup water
1 (3 inch) cinnamon sticks
1/4 cup sliced almonds, toasted and coarsely chopped
2 large eggs, lightly beaten
1/2 cup butter, melted
8 phyllo pastry sheets, thawed if frozen
1 teaspoon ground cinnamon
2 teaspoons brown mustard seeds

Steps:

  • Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in 3-quart heavy saucepan over moderate heat, stirring until softened, about 5 minute.
  • Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 min total.
  • Transfer chicken with tongs to a bowl, reserving liquid.
  • When chicken is cool enough to handle, shred; discarding skin and bones and transfer to a large bowl.
  • Tranfer the cooking liquid to a 2 cup glass measuring cup (do not clean the saucepan) and let stand 1 min, then skim off fat and discard cinnamon stick.
  • Return liquid to saucepan and simmer over medium high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minute.
  • Stir in the shredded chicken along with the chopped toasted almonds.
  • Reserve 2 Tbs beaten egg in a cup for egg wash; lightly season the remaining egg with salt and pepper, then cook in 1/2 Tbs butter in a nonstick skillet over medium high heat, stirring until just set but still slightly soft.
  • Stir the scrambled egg into the filling.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 450ºF.
  • Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with a damp kitchen towel.
  • Brush the 1 sheet GENEROUSLY with melted butter.
  • Evenly sift 1/4 tsp cinnamon over the butter phyllo using a fine mesh sieve, then top with another phyllo sheet and GENEROUSLY brush with butter.
  • Cut the phyllo sheets in half, then arrange one half in front of you to work with.
  • Spread 1/4 cup chicken filling in a narrow strip along the edge nearest you, then roll up filling tightly in phyllo.
  • Before completing the roll, brush the remaining edge with butter to seal. No need to fold or seal the ends, just leave them open.
  • Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkled).
  • Make another roll with remaining half of phyllo sheets.
  • Make 6 more rolls in same manner, transferring to cutting board.
  • Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere.
  • Cut each roll crosswise into 4 pieces and arrange pieces 1-inch apart on 2 baking sheets.
  • Bake for 12 min, switching position of baking sheets after 6 min until phyllo is golden brown.
  • Transfer rolls to a rack to cool slightly.

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