Chicken and Peppers in Phyllo
Delight your taste buds with the irresistible fusion of savory chicken, vibrant bell peppers, and aromatic spices wrapped in golden, flaky phyllo pastry in this recipe for Chicken and Peppers in Phyllo. Tender chicken breast is sautéed with red and yellow bell peppers, onions, and garlic, then elevated with fresh thyme and smoky paprika for a burst of Mediterranean-inspired flavor. The filling is encased in buttery layers of phyllo dough, baked to crispy perfection, and finished with a sprinkle of Parmesan cheese for a touch of richness. Perfect as an elegant dinner entrée or a standout appetizer, these savory parcels are simple to prepare yet impressive enough to serve at any gathering. Enjoy the harmony of textures and tastes with every bite of this gourmet-inspired dish!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 small onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 sheets phyllo dough sheets
- 4 tablespoons unsalted butter, melted
- 0.25 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Dice the chicken breast into small bite-sized pieces.
Thinly slice the red and yellow bell peppers and the onion. Mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5-7 minutes until lightly browned and fully cooked. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the sliced peppers, onion, and garlic for 5 minutes until softened. Sprinkle with thyme, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Return the cooked chicken to the skillet and toss with the vegetables. Remove the skillet from heat and let the mixture cool slightly.
On a clean surface, lay out one sheet of phyllo dough. Lightly brush it with melted butter, then layer another sheet on top. Repeat the process until you have 4 sheets stacked together.
Spoon 1/4 of the chicken and pepper mixture onto the center of the phyllo stack. Sprinkle a little grated Parmesan cheese on top.
Fold the edges of the phyllo over the filling to create a parcel. Brush the top with melted butter to seal. Repeat the process with the remaining phyllo sheets and filling to make 4 parcels.
Place the parcels onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden and flaky.
Let the parcels cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 3891 mg | 169% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 9.8 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 336 mg | 26% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1937 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
