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Greek Chicken And Feta Phyllo Bundles

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Ingredients

Adjust Servings:
8 boneless skinless chicken breasts
1/2 cup dry white wine
1/4 cup olive oil
2 tablespoons fresh minced garlic (or to taste)
2 bay leaves
2 teaspoons dried oregano
seasoning salt (use about 1/2 teaspoon, or use white salt)
pepper
12 ounces crumbled feta cheese (can use a little more)
1 large egg
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
16 sheets phyllo dough
1 cup melted butter (no subs!)

Nutritional information

663.7
Calories
412 g
Calories From Fat
45.9 g
Total Fat
24 g
Saturated Fat
201.6 mg
Cholesterol
1066.3 mg
Sodium
23.3 g
Carbs
0.9 g
Dietary Fiber
2.1 g
Sugars
36.1 g
Protein
262g
Serving Size

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Greek Chicken And Feta Phyllo Bundles

Features:
    Cuisine:

    I thought this would be tasty. I had my first inkling of HOW tasty when it was finished cooking and smelling wonderful. All ideas were confirmed when I took a bite. Delicious. Very easy to prepare. I only cooked 2 of 4 breasts and have rolled them up prepared and frozen them for another time. Hopefully they'll heat up nicely. Thanks for a great dinner and sorry it's not a better photo.

    • 125 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Greek Chicken and Feta Phyllo Bundles, This is not hard to make, if you are a phyllo lover, then this is one recipe you will have to try! Plan ahead the chicken needs to marinate for 12-24 hours , I thought this would be tasty I had my first inkling of HOW tasty when it was finished cooking and smelling wonderful All ideas were confirmed when I took a bite Delicious Very easy to prepare I only cooked 2 of 4 breasts and have rolled them up prepared and frozen them for another time Hopefully they’ll heat up nicely Thanks for a great dinner and sorry it’s not a better photo


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    Steps

    1
    Done

    Set Oven to 350f.

    2
    Done

    Slice the Chicken Breasts in Half Lengthwise Almost in Half to Create a Pocket.

    3
    Done

    Place in a Large Glass Baking Dish.

    4
    Done

    in a Bowl Whisk Together White Wine, Olive Oil, Garlic, Bay Leaves, Oregano, Salt and Pepper; Pour Over the Chicken Breasts and Turn the Breasts to Coat.

    5
    Done

    Cover and Refrigerate For About 12-24 Hours.

    6
    Done

    Remove the Chicken from the Marinade but Reserve About 3 Tablespoons Marinade.

    7
    Done

    in Another Bowl Stir Crumbled Feta Cheese, Egg, Parmesan Cheese, Parsley and Reserved Marinade.

    8
    Done

    Place Each Breast on a Cutting Board or a Working Surface.

    9
    Done

    Place a Generous Amount of Filling (about 2 Tablespoons) in Each Pocket of the Breast.

    10
    Done

    Place 1 Sheet of Phyllo on a Work Surface (keeping the Remainder of the Phyllo Covered With Plastic Wrap or a Damp Towel to Prevent Drying Out).

    11
    Done

    Brush the Phyllo Sheet With Melted Butter, Then Top With a Second Sheet (you Will Be Using 2 Sheets of Phyllo For Each Breast).

    12
    Done

    Place and Center the Stuffed Chicken Breast on the Phyllo About 2-Inches from the Bottom.

    13
    Done

    Fold Bottom Over the Breast; Fold the Sides Over Then Roll Up.

    14
    Done

    Repeat With Remaining Breasts (keeping the Remaining Phyllo Dough Sheets Covered to Prevent Drying).

    15
    Done

    Place Seam-Side Down on a Greased Baking Sheet.

    Avatar Of Michael Nguyen

    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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