Greek Chickens in Togas
Transform your dinner table with "Greek Chickens in Togas," a delightful fusion of classic Greek flavors and flaky, buttery phyllo dough. This Mediterranean-inspired recipe features tender marinated chicken breasts infused with a tangy Greek yogurt, lemon, and garlic marinade, wrapped in delicate phyllo sheets for a satisfyingly crisp texture. Each "toga" is sprinkled with creamy crumbled feta cheese and fresh herbs like dill and parsley, adding bursts of flavor in every bite. With just 30 minutes of prep and an elegant golden-baked presentation, this dish is perfect for dinner parties or weeknight meals alike. Serve with a refreshing cucumber salad or a dollop of tzatziki sauce for a complete, crowd-pleasing feast. Perfect for lovers of Greek cuisine and impressive yet easy-to-make recipes!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces phyllo dough sheets
- 4 tablespoons unsalted butter, melted
- 0.5 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
In a medium bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, ground cumin, salt, and black pepper. Mix well to create a marinade.
Add chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Lay out one sheet of phyllo dough on a clean work surface and brush it lightly with melted butter. Place a second sheet on top and brush it with butter as well.
Place one marinated chicken breast at one end of the layered phyllo dough. Sprinkle 2 tablespoons of crumbled feta cheese and a pinch of chopped dill and parsley over the chicken.
Carefully fold the sides of the phyllo dough over the chicken, then roll it up tightly to create a 'toga' wrap. Place the wrapped chicken seam-side down on the prepared baking sheet.
Repeat the process with the remaining chicken breasts, phyllo sheets, feta, dill, and parsley.
Brush the tops of the wrapped chicken with melted butter to ensure a golden, crispy finish.
Bake in the preheated oven for 35-40 minutes, or until the phyllo dough is golden brown and the chicken is cooked through to an internal temperature of 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving. Enjoy your Greek Chickens in Togas with a side of cucumber salad or tzatziki sauce!
Nutrition Facts
Calories |
2657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 794 mg | 264% | |
| Sodium | 4875 mg | 212% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.7 g | ||
| Protein | 264.6 g | 529% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 678 mg | 52% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2502 mg | 53% | |
*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.
