Chicken Rockefeller
Submitted by Peanuts
Spinach and feta stuffed chicken breasts wrapped in crispy, buttery phyllo dough. An elegant dinner party showstopper that’s easier to pull off than it looks.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
1 hrsIf you want to impress guests without spending all day in the kitchen, this is your move.
Chicken Rockefeller takes tender, pounded chicken breasts and stuffs them with a garlicky spinach and crumbled feta filling seasoned with fresh dill.
Each roll gets wrapped in layers of flaky, butter-brushed phyllo dough and baked until shatteringly crisp and golden.
The contrast between that crackly pastry shell and the juicy, herb-laced chicken inside is absolutely worth the extra step.
Chef Tips
- Squeeze every last drop of moisture from the spinach or it will make the phyllo soggy
- Work quickly with phyllo and keep unused sheets under a damp towel so they don’t dry out and crack
- Chill the stuffed chicken rolls for 15 minutes before wrapping in phyllo for easier handling
- Serve sliced on a diagonal to show off that beautiful green spiral inside
Ingredients
Directions
Lightly pound out each chicken breast with meat mallet.
Set aside. Sauté green onions and garlic in the teaspoon of butter until onions are tender.
Add drained spinach, dill, salt and pepper.
Cook until mixture is thoroughly heated.
Add crumbled feta cheese.
Divide into four equal parts. Place this mixture in the center of each chicken breast and roll up.
Place on greased pan and bake at 350℉ (180℃). for 20 minutes.
Butter each sheet of filo on one side with melted butter; place on top of each other, making four stacks, each four sheets high.
Place each cooked and stuffed chicken breast in the middle of the lower end of one stack.
Fold over sides and roll up. Brush with melted butter.
Place on greased pan and bake at 375℉ (190℃) until golden brown.
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