Chicken Rockefeller

Rate/Review
Saved in 8 recipe boxes and 7 cookbooks
Be the first to add a photo of this recipe!
 
  
. Prep
20 min.
Cook
35 min.
Ready In
1 hrs
4 servings
Trans-fat Free, Low Carb
 
Metric measurements

Ingredients

4each chicken breasts
6each scallions, spring or green onions chopped
4cloves garlicVideo chopped
1teaspoon butterVideo softened
2 1/2cups spinach drained and squeezed dry
2teaspoons dill weed
1/2cup feta cheese crumbled
16sheets phyllo pastry *
1cup butterVideo melted
* not incl. in nutrient facts

Directions

Lightly pound out each chicken breast with meat mallet.

Set aside. Saute green onions and garlic in the teaspoon of butter until onions are tender.

Add drained spinach, dill, salt and pepper.

Cook until mixture is thoroughly heated.

Add crumbled feta cheese.

Divide into four equal parts. Place this mixture in the center of each chicken breast and roll up.

Place on greased pan and bake at 350 degrees F. for 20 minutes.

Butter each sheet of filo on one side with melted butter; place on top of each other, making four stacks, each four sheets high.

Place each cooked and stuffed chicken breast in the middle of the lower end of one stack.

Fold over sides and roll up. Brush with melted butter.

Place on greased pan and bake at 375 degrees until golden brown.

First published: last updated: 2012-10-01

 
 
 
 
 
 

Related News Articles

Chickens are better bred and better fed, recent study shows

Grilled Low-fat chicken breast with mash and green beans A recent study conducted about chicken meat in Australia revealed some astonishing results.

about 4 years ago

Take out chicken, too much of a good thing?

Home-made chicken fingers, lower fat and sodium than take-out Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

about 4 years ago

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

Grilled Low-fat skinless chicken breast with grilled vegetables According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

about 4 years ago

Is it the Chicken or the Soup?

Chicken Udon Noodle Soup Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

almost 4 years ago

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

Grilled Low-fat chicken breast with mash and green beans During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

almost 4 years ago

Invasion of the Backyard Chicken

Brown Chicken Egg and Egg Shell As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

almost 4 years ago

Custom Search
  • 6-social-share
  • 5-content-save
  • 32-print
  • 32-photos
  • 5-content-edit
 
 
 

Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 63277% of calories from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 33g 167%
Trans Fat 0g
Cholesterol 214mg 71%
Sodium 628mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 63g
Vitamin A 71% Vitamin C 21%
Calcium 18% Iron 13%
* based on a 2,000 calorie diet How is this calculated?