Chicken & Ricotta Phyllo Bundles
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
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).
Make the stuffing by combining white wine, lemon juice, garlic, oregano, pepper, salt, ricotta cheese, egg, parmesan cheese and minced parsley.
Melt butter in small bowl in microwave and whisk in olive oil.
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.
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.
Nutrition Info
| Per 165 g serving | Amount |
|---|---|
| Calories | 300 |
| Protein | 24 g |
| Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrate | 19 g |
| Cholesterol | 110 mg |
| Sodium | 230 mg |
| Per 165 g serving | % Daily Value |
|---|---|
| Potassium | 8 |
| Calcium | 10 |
| Iron | 8 |
| Vitamin A | 8 |
| Vitamin C | 10 |
| Vitamin B6 | 18 |
| Vitamin B12 | 25 |
| Folate | 7 |
| Zinc | 25 |
