Baked Phyllo Chicken Packets Recipes

Steps:

• Preheat oven to 375°. Brush sides and bottom of a 13x9-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter. Repeat with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. , In a large bowl, combine the chicken, bacon, broccoli and cheese; spread evenly over phyllo in baking dish. In a small bowl, whisk the eggs, cream, milk, salt and pepper; pour over chicken mixture. Cover filling with one sheet of phyllo; brush with butter. Repeat with remaining phyllo dough. Brush top with remaining butter. , Bake, uncovered, until light golden brown and thermometer reads 160°, 35-40 minutes. Let stand for 5-10 minutes before serving.

Steps:

• In a small bowl, combine the onions, mayonnaise, lemon juice, 2 garlic cloves and tarragon; set aside. in another small bowl, combine the butter and remaining garlic., Place one sheet of phyllo dough on a work surface with a short edge facing you. Brush with 2 teaspoons butter mixture; brush to distribute evenly. Repeat with one more sheet of phyllo, brushing with another 2 teaspoons of butter mixture (Keep remaining phyllo dough covered with plastic wrap to avoid drying out)., Lightly sprinkle chicken breasts with salt and pepper. Center one chicken breast on the lower third of phyllo. Spread about 3 tablespoons of mayonnaise mixture over chicken breast. Fold bottom edge over chicken, then fold in sides. Roll up jelly-roll style; cover with plastic wrap and set aside. Make five more chicken packets., Place packets in an ungreased 15x10x1-in. baking pan. Brush tops with remaining garlic butter; sprinkle with cheese. Bake uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Serve warm.

Steps:

• Preheat oven to 375; set a cookie sheet out.
• Combine filling ingredients; set aside.
• Combine garlic butter ingredients; set aside.
• Place ONE sheet of phyllo (short edge toward me) on work surface; brush with 2 tsp garlic butter; place one more phyllo sheet on top of this one, THEN place breast piece on lower third of phyllo sheets, sprinkle with S & P, then spread with 3 T. filling.
• Fold phyllo end and sides in, then roll up; IMMEDIATELY cover with plastic; repeat with remaining chicken.
• Place packets on cookie sheet, brush tops with remaining garlic butter & sprinkle with Parmesan.
• Bake uncovered for 25-30 minutes.
• Serve immediately.

Steps:

• Divide chicken strips between two pieces of heavy-duty foil (about 12 in. square). In a small bowl, combine the remaining ingredients; spoon over chicken. Fold foil around mixture and seal tightly., Place packets on a baking sheet. Bake at 375° for 25-30 minutes or until chicken is no longer pink and potatoes are tender. Open foil carefully to allow steam to escape.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a skillet, melt 2 or 3 tablespoons of the butter; saute the onion until golden. Remove onion and set aside.
• Melt 2 or 3 tablespoons butter in the same skillet; saute the mushrooms until all juices are absorbed.
• Add the onions, parsley and garlic and saute 1 minute.
• Stir in the flour and blend well.
• Add the vermouth or dry white wine.
• Stir over medium heat until thickened.
• Season with salt and pepper to taste.
• Remove mushroom mixture from skillet and set aside.
• In same skillet melt remaining butter with olive oil and saute chicken until lightly browned, about 1 minute per side.
• Remove from heat.
• Brush one sheet of phyllo dough with melted butter and sprinkle with bread crumbs.
• Place a second sheet of phyllo over the first; butter and sprinkle with bread crumbs.
• Place a chicken breast in the lower half of the phyllo.
• Put 1/4 of the mushroom mixture and 1/4 of the feta over the chicken.
• Fold up the sides of the phyllo over the chicken, envelope style.
• Repeat with remaining chicken breasts.
• Place on a baking sheet, seam side down, and brush with butter.
• Bake for 35 minutes, or until browned.
• NOTES :
• Recipe may be prepared in advance up to the point the chicken is wrapped in phyllo then frozen.
• To serve, bake frozen at 350 degrees Fahrenheit for 50 minutes.

Steps:

• Pan sear the chicken in EVOO that has been seasoned with salt and pepper.
• Coat one sheet of phyllo with butter and place second sheet of phyllo on top and coat with butter. Repeat this step until you have used all the phyllo. You should have 4 piles each with 2 sheets of phyllo.
• Cut chicken in half, and stuff with cheese, spinach and peppers.
• Place each chicken breast in middle of phyllo and fold up to make a packet.
• Brush outside with butter.
• Bake at 350 for 20-25 minutes, phyllo should be brown and crispy.
• Serve with garlic mashed potatoes and enjoy!

Steps:

• Combine all ingredients except for the last four. Mix well, cover and let set for at least 15 minutes (can be prepared ahead and refrigerated).
• In a small sauce pan heat the butter and 2 tablespoons of Tabasco. Layer Phyllo and butter using 4 sheets of dough and leaving the top of the last sheet dry.
• Cut crosswise into 2 inch strips. Place 1 teaspoons of the chicken mixture at one end of the strip and fold one corner diagonally over the filling and continue folding to make a triangle. Continue with the rest of the dough and chicken mixture. Brush the packets with the remaining butter and sprinkle with the sesame seeds. Bake in a 425 degree farenheit oven for 10-15 minutes or until golden brown.

Steps:

• For the filling; heat 3 tablespoon butter in a skillet over medium heat.
• Add in the mushroom pieces and chopped bacon; cook stirring until softened (adding in the garlic the last 2 minutes of cooking).
• Stir in the mustard, cream cheese, whipping cream and cooked chicken; mix well until combined.
• Layer 5 sheets of phyllo pastry together brushing each sheet with melted butter (keep the unused pastry covered with a barely-damp clean dish towel at all times to prevent drying out).
• Slice the pastry in half to form two squares then cut again to form four squares.
• Spoon one-forth of the filling onto the end of each square; roll once and tuck the ends in and roll up.
• Brush lightly with melted butter and then sprinkle with poppy seeds.
• Repeat with remaining pastry and filling.
• Place rolls on a lightly greased baking sheet.
• Bake 400 degrees for about 20 minutes or until lightly browned and the filling is hot.

Steps:

• Preheat oven to 375°. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12 in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and, if desired, salt. , Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake until chicken juices run clear, about 20 minutes. If desired, serve with lemon wedges.

Steps:

• Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
• Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
• Refrigerate crescent rolls.
• To prepare for serving, thaw chicken mixture.
• Preheat oven to 350°F.
• Unroll crescent rolls.
• Each tube will contain 4 rectangles of dough with a diagonal perforation.
• Press dough along each perforation so the rectangle halves will not separate.
• Place about 1/4 cup of the chicken mixture into the center of each rectangle.
• Fold dough over the filling, and pinch the edges to seal tightly.
• Dip each packet in melted margarine, and coat with crouton crumbs.
• Place packets on a baking sheet.
• Bake for 20 minutes or until golden brown.
• Packets are good either hot or cold.

Steps:

• Mix all ingredients, cover and leave to marinate in the fridge for 1 hour.
• To make packets: Cut out 4 large sheets of aluminum foil, spray with nonstick cooking spray.
• Divide chicken mixture into 4 equal amounts, and place onto the foil.
• Bring up sides of foil to completely cover the chicken.
• Double fold the other sides to form packets (Don't make it too tight).
• Bake for 20-25 minutes in a preheated 450F degrees oven on a cookie sheet.
• (Be careful when opening the packets, they are hot!).
• Serve with french fries, or rice.