Chicken Pockets
If you are a hearty eater, you will enjoy these doughy pockets of chicken, prepared with a creamy filling and stuffed with vegetables. Talk about the comforts of homecooking. These are definitely a feather in your cap.
Ingredients
- 3/4 cup(s) green onion, chopped
- 3/4 cup(s) mayonnaise
- 3 tablespoon(s) lemon juice
- 3 cloves garlic, minced
- 2/3 cup(s) butter, melted
- 12 phyllo dough pastry sheets
- 6 chicken breast halves, boned and skinned
- 2 Parmesan cheese, grated
- 1 dash(es) salt
- 1 dash(es) pepper
Instructions
-
Thaw frozen filo dough in its pkg.
-
for 8 hours in the refrigerator, and then let it stand for 2 hours before you use it.
-
Once the filo dough has been opened and unrolled, place a slightly damp towel over it to prevent drying out.
-
Mix together green onion, mayonnaise, lemon juice, 2 cloves of the garlic and tarragon and set aside.
-
Combine remaining garlic with the butter.
-
Place one sheet of the filo dough on a board and brush it with about 2 tbs garlic butter.
-
Arrange a second sheet on top and brush it with another 2 tbs garlic butter.
-
Lightly sprinkle a chicken piece with salt and pepper, spread one side with the mayonnaise mixture.
-
Turn over one corner of the filo and top with more mayonnaise mixture (about 3 tbsp in all).
-
Roll the corner of the filo over the chicken.
-
Fold side over top and roll again.
-
Fold opposite corner over then roll up.
-
Repeat for all chicken pieces.
-
Place slightly apart in ungreased baking pan.
-
Brush all packets with remaining garlic butter.
-
Sprinkle with Parmesan cheese.
-
Bake at 375 degrees for 20 – 25 minutes, or until golden.
-
Serve hot.
-
Ready in 50 min.
Nutrition
Calories: 4703.75kcalCarbohydrates: 199.7gProtein: 241.63gFat: 333.41gSaturated Fat: 123.09gCholesterol: 1059.67mgSodium: 8108.04mgFiber: 6.95gSugar: 29.56g
Tried this recipe?Let us know how it was!