greek chicken in a phyllo wrap with tzatziki sauce

Name: Greek Chicken in a Phyllo Wrap with Tzatziki Sauce
Prep time: 25 min
Cook time: 35 min
Yield: 3
Cuisine: Greek
Ingredients: - tzatziki sauce:; 1 cup(s) greek yogurt; 1 cup(s) cucumber, seeds removed, and diced; 2 teaspoon(s) crushed garlic; 2 teaspoon(s) lemon juice, or to taste; 1/2 teaspoon(s) salt, or to taste; 2 teaspoon(s) fresh mint, chopped; 1 to 2 teaspoon(s) hot sauce, optional; - chicken and marinade part:; 1 1/2 pound(s) boneless skinless chicken breasts; 2 tablespoon(s) olive oil; 2 tablespoon(s) lemon juice; 1 tablespoon(s) crushed garlic; 1/2 teaspoon(s) each salt and pepper; 4 tablespoon(s) marinated artichokes, chopped; 4 tablespoon(s) kalamata olives, chopped; 4 tablespoon(s) feta, crumbled; 1 teaspoon(s) dried oregano; 1/2 teaspoon(s) each salt and pepper; 3 tablespoon(s) melted butter; 12 - sheets phyllo dough

(2 RATINGS)

113 Pinches 1 Photo

Jane Whittaker

Massena (now in FL), NY

Updated on Aug 2, 2011

This started as a recipe in a Tyson Chicken cook book, but I added quite a few things to it including the tzatziki sauce. This is more construction than it is measuring so the amounts are approximate.

Rate

prep time 25 Min

cook time 35 Min

method Bake

yield 3 to 4

Ingredients

- tzatziki sauce:
1 cup greek yogurt
1 cup cucumber, seeds removed, and diced
2 teaspoons crushed garlic
2 teaspoons lemon juice, or to taste
1/2 teaspoon salt, or to taste
2 teaspoons fresh mint, chopped
1 to 2 teaspoons hot sauce, optional
- chicken and marinade part:
1 1/2 pounds boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon crushed garlic
1/2 teaspoon each salt and pepper
4 tablespoons marinated artichokes, chopped
4 tablespoons kalamata olives, chopped
4 tablespoons feta, crumbled
1 teaspoon dried oregano
1/2 teaspoon each salt and pepper
3 tablespoons melted butter
12 - sheets phyllo dough

How To Make greek chicken in a phyllo wrap with tzatziki sauce

Step 1

Make the tzatzki sauce enough ahead to allow flavors to marry. Combine the yogurt, cucumbers, garlic. lemon juice, salt, mint and hot sauce. Cover and chill.

Step 2

Cut the chicken into 6 strips, the long way.
Step 3

Put the chicken in a zip lock bag and add the olive oil, lemon juice, garlic, and salt and pepper.
Step 4

Rotate bag a few times and refrigerate at least 1 hour, longer is better.
Step 5

Make a pocket in each piece of chicken by slicing the side and opening up the chicken like a book.
Step 6

How much you want to stuff is to your judgement, I put in about a teaspoon each of artichokes, olives and feta.
Step 7

Close the chicken up and season with oregano, and salt and pepper.
Step 8

Line a cookie sheet with foil (no cleanup) and spray with non stick spray.
Step 9

Melt the butter, and open up the Phyllo. Cover the phyllo with plastic wrap and then a damp towel, removing the sheets one by one.
Step 10

Brush melted butter on the first sheet, from the middle out to the edges, repeat until you have 6 sheets.
Step 11

Cut the sheets crosswise wide enough to cover your filling, maybe about 4 inches.
Step 12

Place a piece of chicken on the dough, season with salt, pepper and oregano, wrap it around the chicken, and set on the prepared cookie sheet. Repeat for the rest of the chicken pieces and the phyllo.
Step 13

Bake in a preheated 425° for 15 minutes, then turn oven down to 400° if it looks like the dough is cooking too fast.
Step 14

Bake for 30 to 35 minutes, or until internal temp is 180° Serve with tzatziki sauce.
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