Chicken in a Phyllo Nest
Nonstick cooking spray
sheets frozen phyllo dough (14 x 9-inch rectangles), thawed
cup 2-inch pieces green onion (1 bunch)
tablespoons olive oil
ounces refrigerated grilled chicken breast strips (3 cups)
6 ounce package fresh baby spinach
cup cherry tomatoes, halved or quartered (optional)
tablespoon snipped fresh tarragon
teaspoon freshly ground black pepper
cup bottled balsamic vinaigrette
- Preheat oven to 425 degree F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. Roll the stack of phyllo sheets into a cylinder shape. With a sharp knife cut phyllo roll crosswise into 1/4- to 1/2-inch strips. Gently separate phyllo into strips and spread evenly in the prepared baking pan. Coat phyllo generously with additional nonstick cooking spray. Bake, uncovered, for 8 to 10 minutes or until phyllo strips are golden brown.
- Meanwhile, in a 12-inch skillet cook the green onion in olive oil over medium-high heat for 1 minute or until just tender. Add chicken; cook and stir until heated through. Remove skillet from heat. Add spinach; cherry tomatoes, if using; tarragon; and pepper. Toss to combine.
- Divide phyllo among 6 serving bowls. Spoon spinach mixture over phyllo. Drizzle with balsamic vinaigrette. Serve immediately. Makes 6 servings.
Nutrition Facts(Chicken in a Phyllo Nest)
- Per serving:
- 197 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 40 mg chol.,
- 760 mg sodium,
- 14 g carb.,
- 1 g fiber,
- 1 g sugar,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet