Chicken Breasts in Phyllo Pastry
Elevate your dinner menu with these flaky and flavorful Chicken Breasts in Phyllo Pastry! This recipe combines tender, seasoned chicken with a creamy spinach and garlic filling, all wrapped in delicate, buttery phyllo sheets for a crisp, golden finish. Searing the chicken ensures juicy, flavorful bites, while the light egg wash adds an irresistible shine to the pastry. Perfect for an elegant dinner party or a special family meal, this dish is surprisingly simple to prepare but looks and tastes gourmet. Serve alongside a fresh salad or roasted vegetables for a complete, satisfying meal that’s sure to impress. Keywords: chicken breasts, phyllo pastry, creamy spinach filling, gourmet dinner recipe, flaky golden pastry.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 4 tablespoons Cream cheese
- 1 cup Fresh spinach
- 8 sheets Phyllo pastry sheets
- 4 tablespoons Butter, melted
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 piece Egg yolk
- 1 teaspoon Water
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Season the chicken breasts with salt, pepper, and paprika on both sides. Heat olive oil in a skillet over medium heat and sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from heat and let cool slightly.
In a small bowl, mix the cream cheese, minced garlic, and spinach until well combined.
Lay one phyllo sheet on a clean surface and brush lightly with melted butter. Place a second phyllo sheet on top and brush with melted butter again.
Place a chicken breast at the bottom center of the phyllo sheets. Top each chicken breast with 1 tablespoon of the cream cheese and spinach mixture.
Fold the sides of the phyllo sheets over the chicken, then roll the chicken up snugly in the pastry like a burrito. Brush the edges with butter to seal, and place the wrapped chicken seam-side down on the baking sheet.
Repeat with the remaining chicken breasts and phyllo sheets.
In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the tops of the pastry-wrapped chicken with the egg wash to achieve a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving. Serve with a side salad or roasted vegetables.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 483 mg | 10% | |
*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.
