Chicken Breasts in Phyllo Dough Recipe (with Feta)
In this Chicken Breasts in Phyllo recipe, you make a quick onion-garlic-parsley filling, loosen it with a splash of dry white wine and dry vermouth, then fold it up with chicken in buttery phyllo. Bake until the outside turns crisp and golden while the chicken stays juicy. Ingredients (malzemeleri) and how to make (nasıl yapılır) are laid out clearly below for easy cooking.
Ingredients
1. For the filling
2. For wrapping and baking
Step-by-Step Method
Get set up
Heat the oven to 190°C / 375°F. Keep the phyllo covered with a clean towel so it doesn’t dry out while you work.
Cook the onion base
Melt 2 tbsp butter in a skillet. Add the onion and cook 5–6 minutes until soft. Stir in the garlic and cook about 30 seconds, just until fragrant.
Thicken and deglaze
Sprinkle in the flour and cook for 1 minute. Pour in the dry vermouth and white wine gradually, stirring until the mixture lightly thickens.
Finish the filling
Mix in the parsley. Take the pan off the heat and fold in the feta; let the filling cool to warm so it’s easy to wrap.
Portion the chicken
Cut the chicken breasts to make 4 even pieces. If you like, quickly sear each side in olive oil for 1–2 minutes for a little extra color and juiciness.
Wrap in phyllo
Lay out 1 sheet of phyllo and brush lightly with melted butter. Place 1 piece of chicken in the center, spoon 1–2 tablespoons filling on top, then fold like an envelope into a snug parcel. Repeat for the rest.
Bake until crisp
Set the parcels on a parchment-lined tray. Brush the tops with the remaining melted butter. Bake 25–35 minutes, until golden and crisp and the chicken is cooked through.
Rest and serve
Let the parcels rest 5 minutes before serving so the juices settle and the phyllo stays flaky.