Chicken in Phyllo
Try this scrumptious recipe that is easy to make and takes no effort to enjoy! Juicy stuffed chicken breasts filled with cheese wrapped in crispy filo pastry.
Yield
4 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
chicken breast halves, boneless, skinless
2 large or 4 small breasts |
|
| 2 | ounces |
butter
melted |
|
| 1 | pk |
phyllo (filo) pastry sheets
|
*
|
| 4 | tablespoons |
shallots
minced |
|
| 1 | teaspoon |
sage
|
*
|
| 4 | ounces |
monterey jack cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
chicken breast halves, boneless, skinless
2 large or 4 small breasts |
|
| 57.8 | ml/g |
butter
melted |
|
| 1 | pk |
phyllo (filo) pastry sheets
|
*
|
| 6E+1 | ml |
shallots
minced |
|
| 5 | ml |
sage
|
*
|
| 115.6 | ml/g |
monterey jack cheese
|
|
Directions
Preheat oven to 400℉ (200℃). Halve chicken breasts & pound flat.
Melt butter. Layer 4 sheets of phyllo, buttering each sheet.
On each chicken breast sprinkle 1 tablespoon shallots and ¼ teaspoon of sage. If using fresh sage use one whole large leaf for each breast.
Lay one ounce of cheese on each breast & roll up.
Place breast in the middle of the phyllo, at one end; roll once, fold in sides, brush with butter and continue rolling, buttering as you go.
Lay all on ungreased cookie sheet and bake 25 minutes until browned and the breasts have been cooked through.
If you have a thermometer the breasts should reach an internal temperature of 165 degrees F.
