Best 8 Chicken Breasts In Phyllo Pastry Recipes

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If you're looking for a delicious and elegant dish to impress your friends and family, look no further than chicken breasts in phyllo pastry. This classic dish combines the savory flavors of chicken, herbs, and spices with the delicate crunch of phyllo pastry. Whether you're cooking for a special occasion or simply want to enjoy a gourmet meal at home, this recipe is sure to satisfy.

Here are our top 8 tried and tested recipes!

CHICKEN BREASTS IN PHYLLO



Chicken Breasts in Phyllo image

Make and share this Chicken Breasts in Phyllo recipe from Food.com.

Provided by tranch

Categories     Chicken Breast

Time 2h17m

Yield 4 serving(s)

Number Of Ingredients 14

4 ounces butter, divided
1 onion, finely minced
8 ounces mixed mushrooms, finely minced
2 tablespoons parsley, minced
1 garlic clove, minced
3 teaspoons all-purpose flour
1/4 cup dry vermouth or 1/4 cup dry white wine
salt and pepper
2 tablespoons olive oil
4 boneless skinless chicken breast halves
8 sheets phyllo dough
1 1/4 cups butter, melted
2 cups breadcrumbs
8 ounces feta cheese

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a skillet, melt 2 or 3 tablespoons of the butter; saute the onion until golden. Remove onion and set aside.
  • Melt 2 or 3 tablespoons butter in the same skillet; saute the mushrooms until all juices are absorbed.
  • Add the onions, parsley and garlic and saute 1 minute.
  • Stir in the flour and blend well.
  • Add the vermouth or dry white wine.
  • Stir over medium heat until thickened.
  • Season with salt and pepper to taste.
  • Remove mushroom mixture from skillet and set aside.
  • In same skillet melt remaining butter with olive oil and saute chicken until lightly browned, about 1 minute per side.
  • Remove from heat.
  • Brush one sheet of phyllo dough with melted butter and sprinkle with bread crumbs.
  • Place a second sheet of phyllo over the first; butter and sprinkle with bread crumbs.
  • Place a chicken breast in the lower half of the phyllo.
  • Put 1/4 of the mushroom mixture and 1/4 of the feta over the chicken.
  • Fold up the sides of the phyllo over the chicken, envelope style.
  • Repeat with remaining chicken breasts.
  • Place on a baking sheet, seam side down, and brush with butter.
  • Bake for 35 minutes, or until browned.
  • NOTES :
  • Recipe may be prepared in advance up to the point the chicken is wrapped in phyllo then frozen.
  • To serve, bake frozen at 350 degrees Fahrenheit for 50 minutes.

Nutrition Facts : Calories 1407.1, Fat 106.7, SaturatedFat 62.5, Cholesterol 335.4, Sodium 1900.3, Carbohydrate 66, Fiber 3.7, Sugar 7.1, Protein 47.1

CHICKEN IN PHYLLO



Chicken in Phyllo image

Try this scrumptious recipe that is easy to make and takes no effort to enjoy! Juicy stuffed chicken breasts filled with cheese wrapped in crispy filo pastry.

Categories     Chicken     Main Dish     Poultry     Chicken breast

Time 45m

Yield 4

Number Of Ingredients 12

chicken breast halves, boneless, skinless
butter
phyllo (filo) pastry sheets
shallots
sage
monterey jack cheese
chicken breast halves, boneless, skinless
butter
phyllo (filo) pastry sheets
shallots
sage
monterey jack cheese

Steps:

  • Preheat oven to 400℉ (200℃). Halve chicken breasts & pound flat. Melt butter. Layer 4 sheets of phyllo, buttering each sheet. On each chicken breast sprinkle 1 tablespoon shallots and ¼ teaspoon of sage. If using fresh sage use one whole large leaf for each breast. Lay one ounce of cheese on each breast & roll up. Place breast in the middle of the phyllo, at one end; roll once, fold in sides, brush with butter and continue rolling, buttering as you go. Lay all on ungreased cookie sheet and bake 25 minutes until browned and the breasts have been cooked through. If you have a thermometer the breasts should reach an internal temperature of 165 degrees F.

Nutrition Facts :

CHICKEN BREASTS IN PHYLLO PASTRY



Chicken Breasts in Phyllo Pastry image

Easy way to do chicken breasts in pastry. Use refrigerated rather than freezer phyllo pastry, it is easier to work with.

Provided by Ninna

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 5

2 chicken breasts (or thighs)
salt & pepper
4 sheets phyllo pastry
1 cup pesto sauce (or sun-dried tomato pesto)
olive oil flavored cooking spray

Steps:

  • Poach chicken breasts or lightly pan fry until only half cooked with seasonings of choice.
  • Spread chicken with pesto and wrap each breast in two sheets of phyllo sprayed between with olive oil spray.
  • Brush with beaten egg or yolk and bake in hot oven 200°C (400°F) for 15-20 minutes.

CHICKEN AND MUSHROOM PIE WITH PHYLLO-PARMESAN CRUST



Chicken and Mushroom Pie with Phyllo-Parmesan Crust image

Categories     Chicken     Mushroom     Poultry     Bake     Casserole/Gratin     Winter     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

1 1/2-ounce package dried porcini mushrooms
1 cup hot water
9 tablespoons butter, divided
1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced
3 garlic cloves, minced
2 cups low-salt chicken broth
3/4 cup Riesling or other fruity white wine
2 ounces thin prosciutto slices, cut into thin strips
2 teaspoons grated lemon peel
2 teaspoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons cornstarch mixed with 1/2 cup water
12 sheets fresh phyllo pastry or frozen, thawed
2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered
2 tablespoons chopped fresh Italian parsley
1/2 cup finely grated Parmesan cheese

Steps:

  • Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
  • Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
  • Preheat oven to 425°F. Melt 6 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.
  • Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.

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.

CHICKEN BREAST IN PHYLLO PASTRY



Chicken Breast in Phyllo Pastry image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 8

1 cups mayo
0.5 cups green onions
2 teaspoons dry tarragon
0.25 cups lemon juice
12 sheets phyllo pastry
6 units chicken breasts
1 units salt and pepper
1 units parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Combine mayo, onion, tarragon, and lemon juice in mixing bowl. Place one phyllo sheet on working service and spray with Pam. Place another sheet on top of first and spray again with Pam.
  • Coat both sides of chicken breast with mayo mixture, sprinkle with salt and pepper, and place chicken at bottom corner of pastry sheet. Roll up chicken in pastry sheet then place in ungreased baking dish. Repeat this with each chicken breast. Sprinkle parmesan cheese on top of each wrap.
  • Bake uncovered 40 to 45 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MEDITERRANEAN PUFF PASTRY CHICKEN



Mediterranean Puff Pastry Chicken image

Chicken marinated in garlic, layered with sun-dried tomatoes, pesto, spinach, and feta cheese, and wrapped in flaky puff pastry. Delicious! I cook a lot and often look for other recipes, so I decided to try my own simple dish. It was a hit!

Provided by Rose

Categories     World Cuisine Recipes     European     Greek

Time 4h50m

Yield 4

Number Of Ingredients 8

3 tablespoons crushed garlic
1 egg yolk
2 cups chopped fresh spinach
2 boneless skinless chicken breast halves
2 tablespoons basil pesto
⅓ cup chopped sun-dried tomatoes
¼ cup crumbled herbed feta cheese
1 frozen puff pastry sheet, thawed, cut in half

Steps:

  • In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.
  • Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 33.6 g, Cholesterol 101.3 mg, Fat 32.6 g, Fiber 2.1 g, Protein 22.4 g, SaturatedFat 9.9 g, Sodium 523.7 mg, Sugar 2.9 g

PHYLLO-WRAPPED PESTO CHICKEN



Phyllo-Wrapped Pesto Chicken image

Chicken breasts can be a little too plain for holiday dinners. I decided to dress them up by topping the pesto and cheese and then wrapping in phyllo dough. There's nothing ordinary about them!-Gail Humfeld, Newark, Delaware

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 6

12 sheets phyllo dough (14x 9-inch size)
1/2 cup butter, melted, divided
6 boneless skinless chicken breast halves (7 ounces each)
Pepper to taste
1 jar (10 ounces) basil pesto
6 slices Monterey Jack cheese

Steps:

  • Brush two phyllo sheets with butter; stack one sheet on the other. Brush top with butter. Form five additional stacks. , Flatten chicken; place one piece of chicken on each phyllo stack, with the long side of chicken 1 in. from the long side of the phyllo. Sprinkle with pepper. Place 2 tablespoons pesto on each; top each with a slice of cheese. Fold bottom edge of phyllo over chicken; fold in short sides and roll up. , Place seam side down in a greased 15x10x1-in. baking pan. Brush with remaining butter. Bake, uncovered, at 375° for 45-50 minutes or until chicken juices run clear and pastry is golden brown.

Nutrition Facts : Calories 799 calories, Fat 50g fat (21g saturated fat), Cholesterol 186mg cholesterol, Sodium 906mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 58g protein.

Tips:

  • For the best results, use thin chicken breasts. You can pound them out to an even thickness if needed.
  • To make sure the chicken breasts are cooked through, use a meat thermometer to check that they have reached an internal temperature of 165 degrees Fahrenheit.
  • Feel free to get creative with the filling. You can add different cheeses, vegetables, or herbs to suit your taste.
  • If you don't have phyllo pastry, you can use puff pastry instead. Just be sure to brush it with melted butter before baking.
  • Serve the chicken breasts immediately after they are baked. They can be enjoyed as an appetizer or main course.

Conclusion:

Chicken breasts in phyllo pastry are a delicious and easy-to-make dish that is perfect for any occasion. With a crispy, flaky crust and a tender, juicy filling, these chicken breasts are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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