A delightful twist on a classic dish, this recipe combines tender chicken breasts with a savory mushroom and feta filling, all wrapped in crispy phyllo pastry.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a crispy phyllo texture.
In a skillet, melt a portion of the butter over medium heat and sauté the chopped onion until golden.
Stir frequently to prevent the onion from burning.
Add the sliced mushrooms to the skillet and cook until their liquid evaporates.
Cooking until dry prevents the filling from making the phyllo soggy.
Stir in the minced garlic, parsley, and flour, cooking for another minute.
The flour helps thicken the filling mixture.
Pour in the white wine and cook until the mixture thickens. Season with salt and pepper, then set aside.
Use a wooden spoon to scrape any bits off the skillet for added flavor.
Brush a sheet of phyllo dough with melted butter and layer another sheet on top. Repeat for all chicken breasts.
Keep the phyllo covered with a damp cloth to prevent drying out.
Place a chicken breast on the phyllo, add a portion of the mushroom mixture and feta cheese, then fold the phyllo over to enclose.
Ensure the edges are sealed to keep the filling inside during baking.
Place the parcels seam-side down on a baking sheet, brush with butter, and bake for 35 minutes or until golden brown.
Check the parcels halfway through to ensure even browning.
Serve the crispy chicken parcels warm with a side salad or your favorite vegetables.
Garnish with extra parsley for a fresh touch.
Continua nella nostra app per un'esperienza migliore
