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    You are in: Home / Recipes / Kato's Phyllo Chicken Surprise Recipe
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    Kato's Phyllo Chicken Surprise

    Kato's Phyllo Chicken Surprise. Photo by The Flying Chef

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Baby Kato's Note:

    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.

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    Units: US | Metric


    Apricot Lemon Glaze

    • 1/2 cup apricot preserves, could use peach
    • 2 lemons, juice of


    1. 1
      Step 1- Filling.
    2. 2
      In a sauce pan saute mushroom in 2 tbsp of butter until golden brown, then set aside.
    3. 3
      Next lightly saute shallots and garlic in same pan.
    4. 4
      Mix mushrooms and shallots together add thyme, salt, pepper and flour to vegetables and mix well.
    5. 5
      Now add the white wine and cook till all liquid is absorbed.
    6. 6
      Taste, reseason if necessary and set aside to cool.
    7. 7
      Once cooled add grated cheese to mixture.
    8. 8
      Step 2- Phyllo Preparation- Preheat oven 350 degrees.
    9. 9
      Brush 1 sheet of phyllo with melted butter.
    10. 10
      Place a second sheet over the first and brush with melted butter.
    11. 11
      Place the flattened chicken breast in the lower half of the phyllo sheet.
    12. 12
      Put 1/4 of the filling mixture ontop of the chicken.
    13. 13
      Fold the sides of the phyllo over the chicken envelope style.
    14. 14
      Place on a baking sheet, seam side down, brush with melted butter.
    15. 15
      Do the same to remaining chicken and bake in a 350 degree oven for 35 minutes.
    16. 16
      Step 3- Apricot Lemon Glaze.
    17. 17
      Heat apricot preserves and lemon juice together until well mixed.
    18. 18
      Pour a small amount of glaze overtop of cooked phyllo chicken and serve the rest of the sauce on the side.
    19. 19

    Ratings & Reviews:

    • on January 25, 2011


      Awesome!!!! I thought this might have been a bit fiddly to prepare as I do not use phyllo pasty but it was not bad at all. The instructions were clear and easy to follow and I found it quite quick to make, with a 5 star restaurant quality end result. My son could not stop raving how good the chicken was especially how moist, as he often finds chicken dry. I loved the mushroom mixture that went on top of the chicken and the smell whilst preparing was heavenly. I used Gruyere for the cheese and it was so delicious I mean yum, yum and yum. This is a guest worthy, totally impressive dish that people will think that you have spent hours making and is also not over the top in price to prepare. I can highly recommend and we will definitely be enjoying this again Baby Kato, huge thumbs up from my family, would award more than five stars if I could.

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    • on July 06, 2009


      If I had my way I would award 5 stars just for the filling (could easily see it being put into some baby mushroom caps with a sprinkle of extra cheese and then grilled/broiled and served as an apertizer) even though due to dietary requirements I had to sub 3 spring onion/scallion (mainly white and some green) for the shallot and used a field mushroom which I believe is the equivalent of a portabella and as unbeknown to me the gremlins had finished off the swiss I had to use a tasty cheddar. I would have loved to have made the glaze but could not get a diabetic friendly preserve/jam in apricot or peach but will keep looking as I feel this would so really add to this recipe. I was also lazy and just slit the breasts, stuffed and wrapped in the phyllo and they took 35 - 40 minutes to cook through in a fan forced oven at 175c. Thank you so much Baby Kato for such a terrific recipe. Made for 123 Hit Wonders 2008 which will retire it from this game, please give it a try. UPDATE - the filling is superb in stuffed mushrooms, just went up another point for versatility.

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    • on February 15, 2007


      2/15/07 YUMMY!!! This was the first time I used Phyllo Pastry and it is really much easier to work with than people claim.. I did make a few adjustments because I did not like the idea of the Mushroom/onion/cheese filling sitting on raw Chicken.. So I cut the chicken into cubes and sauted it thoroughly ahead of time for about 10 - 15 mins, put it to one side while I worked on the Mushroom/onions etc.. incidentally I used regular ole Mushrooms. I added 1/4 cup of Wine instead of 1/8 cup and 3/4 cup of cheese combined 1/2 Mozzarella 1/2 cheddar as that is what I had in the fridge.. Also it does not have to be Apricot or Peach.. I had some homemade Pear conserve in the fridge..worked just as well at a pinch you could use Duck Sauce. I also reduce the use of Butter and opted for Olive Oil for the Saute But I do not believe you should substitute Butter when you are coating the pastry I didn't and I am glad I stayed with the butter on that one. Anyway the long and short of this is yummy.. yummy.. yummy will definitly do this again. Thank you for posting this recipe.

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    Read All Reviews (5)


    Nutritional Facts for Kato's Phyllo Chicken Surprise

    Serving Size: 1 (311 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 681.0
    Calories from Fat 342
    Total Fat 38.1 g
    Saturated Fat 21.8 g
    Cholesterol 164.2 mg
    Sodium 910.3 mg
    Total Carbohydrate 52.4 g
    Dietary Fiber 1.2 g
    Sugars 18.8 g
    Protein 32.9 g

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