Chicken Breast Recipe in Phyllo (With Feta Cheese)
We prepare the chicken breasts wrapped in phyllo with onion, garlic and parsley and briefly sauce them with white wine and a little vermouth. Then we wrap it in buttered dough and bake it in the oven. This recipe is explained with a few practical little tips for a crispy outside and juicy inside result: ingredients and how-to steps are below.
Ingredients
1. For the filling
2. 3 tablespoons dry vermouth
3. 4 sheets of phyllo dough (phyllo dough)
Step-by-Step Method
Preparation
Preheat the oven to 190°C. Cover the dough with a clean cloth to prevent it from drying out; Working fast now makes your job easier.
Aromatic base with onion
Melt 2 tablespoons of butter in the pan. Add the onion and cook for 5–6 minutes until it softens. Add the garlic and sauté briefly for 30 seconds until fragrant.
Tie with flour, open with wine
Sprinkle with flour and fry for 1 minute; Let the raw smell of flour go away. Slowly add the vermouth and white wine and stir; When the sauce thickens slightly, reduce the heat.
Complete the mixture with parsley and feta
Add parsley. Turn off the stove and stir in the feta cheese; Let the mortar become warm.
Preparing the chicken
Cut the chicken breasts in half to make 4 equal pieces. If you want, quickly seal each side in olive oil for 1-2 minutes; This step helps keep the inside hydrated.
Wrapping it in phyllo
Spread a sheet of phyllo dough on the counter. Grease it thinly with melted butter. Put the chicken piece in the middle, add 1-2 spoons of stuffing and wrap the dough tightly like an envelope. Repeat for other pieces.
Baking
Arrange the wraps on a baking paper-lined tray. Spread the remaining melted butter on them. Bake for 25–35 minutes, until the phyllo is browned and crispy; The chicken must be fully cooked.
Resting and serving
After taking it out of the oven, let it rest for 5 minutes; This way the inside stays more organized. Serve hot.