Recipe
Chicken & Ricotta Phyllo Bundles
Prep Time: 20 min
Cook Time: 45 min
Serves: 8
Wrapping dishes in phyllo pastry can give a sense of elegance to the humblest recipe. Here, the delicate texture of ricotta and the bold flavour of oregano highlight the deeper flavour of chicken thighs in this Mediterranean-inspired dish.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
8
boneless, skinless chicken thighs
1/2
pkg phyllo dough, spelt or whole wheat, if available
1/4 cup (60 mL)
white wine
2 tbsp (30 mL)
lemon juice
3
cloves garlic, minced
2 tsp (10 mL)
oregano, dried
1/2 tsp (2.5 mL)
black pepper, freshly ground
1/4 tsp (1.25 mL)
salt
1/2 lb (0.3 kg)
low-fat ricotta cheese
1
egg, medium, beaten
2 tbsp (30 mL)
Parmesan cheese, grated
2 tbsp (30 mL)
parsley, fresh, minced
2 tbsp (30 mL)
olive oil
1 tbsp (15 mL)
butter
1/2 tsp (2.5 mL)
paprika
Instructions
1
Place frozen phyllo dough in refrigerator for 7-8 hours to thaw overnight. Let stand at room temperature 2 hours before using. Preheat oven to 350°F (175°C).
2
Make the stuffing by combining white wine, lemon juice, garlic, oregano, pepper, salt, ricotta cheese, egg, parmesan cheese and minced parsley.
3
Melt butter in small bowl in microwave and whisk in olive oil.
4
To make each bundle take one sheet of phyllo and brush the butter/olive oil mixture on it, then fold it in half on a dry work surface. Keep the remainder of the phyllo covered with damp towel to prevent drying out. Centre a chicken thigh on phyllo about 2-inches (5 cm) from short edge. Place ⅛ of the stuffing mix on chicken and pat down using fingers. Fold phyllo edges over chicken and roll up. Place, seam side down, on a baking sheet sprayed with vegetable oil spray.
5
Brush the tops of the bundles with butter/oil. Sprinkle with paprika. Bake in a preheated oven for about 45 minutes or until golden and chicken is no longer pink inside.