Greek Style Chicken Wrapped In Phyllo Recipes

Steps:

• In bowl, mash together feta cheese, egg yolks and garlic.
• Mix in onions, parsley, mint and pepper.
• With sharp knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like a book.
• Spread feta mixture evenly on 1 half of each breast; fold breast over to enclose.
• Place 1 sheet of phyllo on work surface, keeping remainder covered with a damp towel to prevent drying out.
• Brush lightly with some of the butter; top with second sheet and brush lightly with butter.
• Centre 1 breast on phyllo about 2 inches from the short edge; fold long sides over chicken and roll up.
• Repeat with remaining chicken.
• Place in lightly greased baking dish; brush with remaining butter.
• If making ahead, cover and refrigerate for up to 8 hours.
• Bake in 350 degree F oven until crisp and golden, about 45 minutes.
• Serve with lemon wedges.

Steps:

• Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness.
• Heat oil in large skillet over medium heat; add chicken; cook until brown on both sides; remove & drain on paper towels then set aside.
• Wipe out skillet, then melt 1/4 cup butter in same skillet over medium heat.
• Add onion; cook and stir until golden; add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir about 2 minutes.
• Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened; stir in ricotta, feta, salt and pepper; remove from heat.
• Preheat oven to 350°F
• Brush melted butter on 1 phyllo sheet; sprinkle with bread crumbs; cover with another sheet; brush with butter.
• Place chicken breast in center of phyllo; spoon 1/6 of the spinach/cheese mixture on top.
• Fold phyllo over chicken, turning ends under; repeat for each chicken breast.
• Place in a single layer in well greased baking pan & brush tops with butter. Bake for 45 minutes or until brown.

Steps:

• In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

Steps:

• Brush two phyllo sheets with butter; stack one sheet on the other. Brush top with butter. Form five additional stacks. , Flatten chicken; place one piece of chicken on each phyllo stack, with the long side of chicken 1 in. from the long side of the phyllo. Sprinkle with pepper. Place 2 tablespoons pesto on each; top each with a slice of cheese. Fold bottom edge of phyllo over chicken; fold in short sides and roll up. , Place seam side down in a greased 15x10x1-in. baking pan. Brush with remaining butter. Bake, uncovered, at 375° for 45-50 minutes or until chicken juices run clear and pastry is golden brown.