Chicken in a Phyllo Nest

Leftover grilled steak, chunks of cooked salmon, or marinated tofu can be used instead of chicken in this simple recipe.

Chicken in a Phyllo Nest + enlarge image
1 users rated this recipe an average rating of 1.0
Makes:
6 servings
Bake:
8 mins to 10 hrs 425°F
Start to Finish:
30 mins
Rate me!


Chicken in a Phyllo Nest

Ingredients
 
Nonstick cooking spray
10
sheets frozen phyllo dough (14 x 9-inch rectangles), thawed
1
cup 2-inch pieces green onion (1 bunch)
2
tablespoons olive oil
12
ounces refrigerated grilled chicken breast strips (3 cups)
1
6 ounce package fresh baby spinach
3/4
cup cherry tomatoes, halved or quartered (optional)
1
tablespoon snipped fresh tarragon
1/4
teaspoon freshly ground black pepper
1/4
cup bottled balsamic vinaigrette

Directions

  1. 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.
  2. 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.
  3. 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
Your Comment:
close
close
close
close
close

close

Loading... Please wait...