Greek Style Chicken Wrapped in Phyllo
Posted for Zaar World Tour 2006; this one sounds so good. Can't wait to hear how people like it.
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boneless skinless chicken breasts
tablespoons vegetable oil
(4 ounce) can sliced mushrooms, drained
tablespoons finely chopped
(10 ounce) package
frozen chopped spinach
, cooked & drained well
or 1/3 cup
dry white wine
salt & pepper
Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness.
Heat oil in large skillet over medium heat; add chicken; cook until brown on both sides; remove & drain on paper towels then set aside.
Wipe out skillet, then melt 1/4 cup butter in same skillet over medium heat.
Add onion; cook and stir until golden; add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir about 2 minutes.
Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened; stir in ricotta, feta, salt and pepper; remove from heat.
Preheat oven to 350°F
Brush melted butter on 1 phyllo sheet; sprinkle with bread crumbs; cover with another sheet; brush with butter.
Place chicken breast in center of phyllo; spoon 1/6 of the spinach/cheese mixture on top.
Fold phyllo over chicken, turning ends under; repeat for each chicken breast.
Place in a single layer in well greased baking pan & brush tops with butter. Bake for 45 minutes or until brown.
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