Ingredients
- 4 sheets Phyllo dough thawed
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Butter
- 4 oz Mushrooms chopped
- 1/2 Onion diced
- 1/4 cup Marsala wine
- 1 tbsp Fresh thyme leaves
- 1/2 cup Heavy cream
- 3 cups Baby spinach
- 2 tbsp Parmesan cheese
- 1 lb Chicken breast boneless skinless sliced thin
Instructions
- Defrost the phyllo sheets.
- Preheat oven to 400 degrees.
- Heat the oil and butter in a nonstick pan over medium heat; saute the mushrooms and onions until soft. Add the marsala and thyme; cook for 2 - 3 minutes while stirring. Add in the cream and spinach. Simmer until the cream reduces and thickens. Remove from the heat; stir in parmesan cheese and chicken.
- Overlap the phyllo sheets according to the amount of filling you have on a parchment paper lined baking sheet. Place the chicken mixture into the center of the phyllo. Fold in the ends and very gently roll it up. Position it seam side down.
- Bake in the oven until the phyllo is golden brown and crisp, about 20 minutes. Let sit for 3 - 5 minutes before slicing.
Nutrition
Calories: 617kcal | Carbohydrates: 31g | Protein: 32g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 296mg | Potassium: 663mg | Fiber: 2g | Sugar: 2g | Vitamin A: 426IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 4mg
Phyllo Chicken
Ingredients
- 4 sheets Phyllo dough thawed
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Butter
- 4 oz Mushrooms chopped
- 1/2 Onion diced
- 1/4 cup Marsala wine
- 1 tbsp Fresh thyme leaves
- 1/2 cup Heavy cream
- 3 cups Baby spinach
- 2 tbsp Parmesan cheese
- 1 lb Chicken breast boneless skinless sliced thin
Instructions
- Defrost the phyllo sheets.
- Preheat oven to 400 degrees.
- Heat the oil and butter in a nonstick pan over medium heat; saute the mushrooms and onions until soft. Add the marsala and thyme; cook for 2 - 3 minutes while stirring. Add in the cream and spinach. Simmer until the cream reduces and thickens. Remove from the heat; stir in parmesan cheese and chicken.
- Overlap the phyllo sheets according to the amount of filling you have on a parchment paper lined baking sheet. Place the chicken mixture into the center of the phyllo. Fold in the ends and very gently roll it up. Position it seam side down.
- Bake in the oven until the phyllo is golden brown and crisp, about 20 minutes. Let sit for 3 - 5 minutes before slicing.
Nutrition
Calories: 617kcalCarbohydrates: 31gProtein: 32gFat: 39gSaturated Fat: 14gCholesterol: 95mgSodium: 296mgPotassium: 663mgFiber: 2gSugar: 2gVitamin A: 426IUVitamin C: 5mgCalcium: 39mgIron: 4mg
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