Phyllo Chicken

Prep Time 20

Cook Time 25

Servings servings

Calories 358kcal

Ingredients

1 tbsp Extra-virgin olive oil plus more for brushing
1 tbsp Butter
2 tbsp Onion diced
3 cloves Garlic minced
2 cups Baby spinach
1 tsp All-purpose flour
1/2 cup Milk
1/4 cup Heavy cream
2 tbsp Parmesan cheese
8 sheets Phyllo dough thawed
3/4 lb Chicken breast boneless skinless butterflied, see pro tips below
4 sprigs Fresh thyme
4 Dinner rolls

US Customary - Metric

Instructions

Preheat oven to 400°F.
Heat the oil and butter in a non-stick pan over medium heat. Sauté the onions and garlic for 3-4 minutes until golden brown. Add spinach and cook until wilted. Season with salt and pepper. Stir in the flour and cook for 1 minute. Slowly stir in the milk and cream, simmer until it becomes nice and thick. Remove from the heat, stir in the parmesan, and set aside.
Place 2 sheets of phyllo vertically on the work surface, then place 2 sheets horizontally across to create a cross. Place the chicken on the horizontal phyllo and spread the spinach sauce over top. Very gently roll the phyllo across and then wrap it vertically using the vertical phyllo. (repeat this process to create 2 separate rolls if making multipe portions so you dont have 1 giant roll). Brush the top with a small amount of oil.
Bake in the oven until the phyllo is golden brown and crisp, about 20 minutes. Let sit for 3-5 minutes before slicing. Garnish with thyme. Serve with bread.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half leaving about 1/2 inch attached. Open the breasts like a book and cover with plastic wrap. Gently pound them with a mallet or heavy skillet to uniform, 1/4-inch thickness. Season both sides with salt and pepper.

Nutrition