Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1/4 stick butter, melted 6 sheets phyllo pastry dough, found in the freezer section Coarse salt and black pepper 6 oz thin cut boneless skinless chicken breast, sliced 3 cloves garlic, chopped 1 small yellow skinned onion, chopped 1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped 1 boxes chopped spinach, defrosted and squeezed dry 5oz reduced fat feta cheese, crumbled
Preheat oven to 400 degrees F.
Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 2 (large muffin tin) or 4 (regular muffin tin) squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Repeat with the remaining 3 sheets of phyllo. Bake until golden, 5 to 8 minutes. Cool.
To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NIKI778.
Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 2 (large muffin tin) or 4 (regular muffin tin) squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Repeat with the remaining 3 sheets of phyllo. Bake until golden, 5 to 8 minutes. Cool.
To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NIKI778.
Nutritional Info Amount Per Serving
- Calories: 332.1
- Total Fat: 16.8 g
- Cholesterol: 52.4 mg
- Sodium: 1,013.0 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 3.4 g
- Protein: 22.4 g
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