Phyllo Chicken Roll OAMC

Total Time
40mins
Prep 20 mins
Cook 20 mins

This is good for both lunch or dinner.

Ingredients Nutrition

Directions

  1. saute peppers, onion and garlic until just tender and let cool.
  2. combine ricotta and egg well then add chicken, gruyere and parmesan and mix well. Then mix in vegetables.
  3. layer phyllo and butter on a cookie sheet, one phyllo sheet, then brush with butter and for all 6.
  4. spread chicken mixture on phyllo sheet, stopping one inch from one short edge.
  5. roll, starting with the side that has the filling, then seal edge with butter.
  6. brush entire roll with butter, then wrap and freeze.
  7. To reheat: partially thaw roll overnight in the fridge. Brush with 1 tablespoon butter. Bake at 375 degrees for 40 to 50 minutes. Let stand for 10 minutes before serving.
Most Helpful

4 5

A very nice recipe. I like the choice of cheeses, but thought the dish was missing something. Next time I will add some italian herbs, but overall we really enjoyed this dish. I had enough filling for two rolls, so we'll be enjoying this again later in the month.

5 5

This was delicious. We did not freeze and cook - we ate it the night I prepared it. At first I was going to substitue the gruyere cheese because it was so expensive but it really made the dish. Also, I must have bought the wrong size phyllo dough because I had enough filling to make two rolls. I was confused at first about how to roll it up but figured it out quickly. I also used more than 6 sheets and probably should have stuck with 6!

5 5

Made this as directed (yes, even included the mushrooms!) & then froze half, while the 2 of us happily ate the rest as part of a comforting salad-&-roll supper! I always have both cubed & shredded chicken in the freezer so that made for an even easier preparation! We really liked the combination of cheeses used here! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees at the tail end of the current Pick A Chef]