Greek Style Chicken Wrapped in Phyllo |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Can't wait to hear how people like it. Ingredients:
6 boneless skinless chicken breasts |
2 tablespoons vegetable oil |
1/4 cup butter |
1 large onion, chopped |
1 (4 ounce) can sliced mushrooms, drained |
2 tablespoons parsley flakes |
1 1/2 tablespoons finely chopped fresh dill |
1 garlic clove, minced |
1 (10 ounce) package frozen chopped spinach, cooked & drained well |
1 1/2 tablespoons all-purpose flour |
1/3 cup vermouth or 1/3 cup dry white wine |
1 cup ricotta cheese |
1/2 cup feta cheese |
salt & pepper |
1/2 cup melted butter |
12 sheets phyllo dough |
dry breadcrumbs |
Directions:
1. Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness.
2. Heat oil in large skillet over medium heat; add chicken; cook until brown on both sides; remove & drain on paper towels then set aside.
3. Wipe out skillet, then melt 1/4 cup butter in same skillet over medium heat.
4. Add onion; cook and stir until golden; add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir about 2 minutes.
5. Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened; stir in ricotta, feta, salt and pepper; remove from heat.
6. Preheat oven to 350°F
7. Brush melted butter on 1 phyllo sheet; sprinkle with bread crumbs; cover with another sheet; brush with butter.
8. Place chicken breast in center of phyllo; spoon 1/6 of the spinach/cheese mixture on top.
9. Fold phyllo over chicken, turning ends under; repeat for each chicken breast.
10. 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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