Kato's Phyllo Chicken Surprise

Total Time
Prep 20 mins
Cook 35 mins

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.

Ingredients Nutrition


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

Thanks a lot Kato for this delicious and light dinner.This was very easy to assemble and had been highly appreciated. I sprikled some sesame sead on the pies and I added little more thyme and cheese as we love this with chicken.This is a really easy but surprisingly good recipe!

awalde November 12, 2014

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.

The Flying Chef January 25, 2011

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.

I'mPat July 06, 2009