Chicken Breasts in Phyllo

Recipe by tranch
READY IN: 2hrs 17mins




  • 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.