Chicken Breasts Wrapping in Phyllo With Basil & Tomatoes Recipe

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Chicken Breasts Wrapping in Phyllo With Basil & Tomatoes
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Ingredients:

Directions:

  1. Preheat oven to 400°F Spray baking sheet with nonstick vegetable sparay.
  2. Place chicken between 2 sheets of plastic; pound until thin & flattened. Set aside.
  3. In a medium skillet, melt 1st amount of butter; saute garlic, onion & mushrooms about 3 mins until softened.
  4. Add tomatoes & basil; cook for 1 minute.
  5. Spoon evenly over flattened breasts & roll up carefully; fasten with toothpicks.
  6. Layer phyllo sheets; cut into 4 (to make 16 squares when using 4 sheets). Place 2 squares on a flat surface; brush with some melted butter & place 2 more squares over top. Place rolled breast over top & enclose with phyllo. Brush outside with more butter; place on baking sheet. Repeat with remaining breasts.
  7. Bake for 15 - 20 mins or just until phyllo is golden & chicken is no longer pink.
  8. Serve with warmed tomato sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 333.9 Kcal (1398 kJ)
Calories from fat 111.25 Kcal
% Daily Value*
Total Fat 12.36g 19%
Cholesterol 153.22mg 51%
Sodium 1252.12mg 52%
Potassium 848.7mg 18%
Total Carbs 9.41g 3%
Sugars 4.28g 17%
Dietary Fiber 1.23g 5%
Protein 48.21g 96%
Vitamin C 5.6mg 9%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 25.6mg 3%
Amount Per 100 g
Calories 106.59 Kcal (446 kJ)
Calories from fat 35.52 Kcal
% Daily Value*
Total Fat 3.95g 19%
Cholesterol 48.91mg 51%
Sodium 399.72mg 52%
Potassium 270.94mg 18%
Total Carbs 3g 3%
Sugars 1.37g 17%
Dietary Fiber 0.39g 5%
Protein 15.39g 96%
Vitamin C 1.8mg 9%
Iron 0.1mg 2%
Calcium 8.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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