Chicken wrapped in phyllo

by Meri on March 23, 2012









 It’s so nice having my parents here. I have to say the temper tantrums have decreased significantly and it’s nice to have some extra hands and company during the day. You forget how much you miss adult interaction when you are surrounded by 2-year olds most of your days. Last night I decided to make this tasty chicken dish from my last cookbook but I have to tell the truth, despite how much I enjoy it, me and phyllo dough don’t get along so well so I was happy my mom took the kids outside to play so I could tackle it.

I have to hand it to all of you who have no problems with phyllo…I’ve heard your stories of how it’s simple to work with and yes…I even keep a warm, damp towel over the sheets while working so it doesn’t dry out. Still (sigh), as usual, I didn’t win this round. I don’t have a lot of patience (ok…I don’t have any patience) working with very fragile and detailed food items. I tend to work too quickly and don’t have a delicate touch so I had lots of torn phyllo and a few choice words (hey…the kids were outside, don’t judge me). However, the chicken tasted fabulous so in the end it was worthwhile. If you love the taste of phyllo (and who doesn’t?) then try this one out. If you are a phyllo expert like my co-author Wendy Jo Peterson this will be a really simple recipe for you with tons of bright flavors.

If you’re like me or have never worked with phyllo, don’t let me discourage you from trying this recipe, a few torn pieces here and there won’t mess it up. Just make sure the chicken filling is securely inside and you can always double up the phyllo sheets so they are more secure. You’ll be fine as long as you give yourself a little extra time and perhaps meditate before hand to put yourself in a nice zen-state-of-mind to work with those paper thin phyllo sheets! In the end you’ll end up with a lovely dinner and you’ll definitely see an improvement with those important life skills: patience and slowing down. Enjoy!

Chicken wrapped in phyllo

Prep time: 24 minutes         Cook time: 45 minutes        Yield: 8 servings


½ cup French or Greek feta cheese, crumbled

1 egg

4 cloves garlic, minced

½ cup chopped green onion

½ cup chopped fresh parsley

½ cup chopped fresh mint

½ teaspoon crushed red pepper flakes

1 Lemon, zested and sliced into wedges

4 boneless skinless chicken breasts

8 sheets phyllo pastry

½ cup olive oil

Course sea salt or Kosher salt


1   In a small bowl, mix together the feta, egg, garlic, green onions, parley, mint, red pepper flakes, and lemon zest. 

2   Using a heavy pan or mallet flatten the chicken breast out to a ½-inch thick. Cut the breast into half to make 8 pieces of chicken breasts. Evenly divide the herb mixture amongst the breasts, placing the mixture across the entire breast. 

3   Work with 1 piece of phyllo at a time and be certain to cover the remaining phyllo with a moist cloth or towel to prevent cracking or drying out of phyllo.

4   Place 1 phyllo sheet onto your work area and brush with the olive oil. Place the herb crusted chicken breast at one end, fold the sides over, brush with more olive oil, and roll the chicken breast up. Brush with olive oil and sprinkle with sea salt. Place the chicken onto a baking sheet. Repeat with the remaining breasts.

5   Bake for 35-45 minutes or until golden and crisp.  Serve with lemon wedges.

Per serving: Calories 309 (From Fat 171); Fat 19g (Saturated 4g); Cholesterol 63mg; Sodium 309mg; Carbohydrate 13g (Dietary Fiber 1g); Protein 22g.

Recipe from The Mediterranean Cookbook Diet for Dummies, Wiley, 2012

{ 2 comments… read them below or add one }

Esther March 23, 2012 at 9:50 pm

yummy!! I’m going to try this!!


Dina March 29, 2012 at 1:48 pm

Mmm… sounds and looks delicious. I’m sure I’d be the same way with the phyllo and profanity! No patience for this girl.


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