ezRecipe-Zee: Cooking Recipe: How to make Chicken, Sun-Dried Tomatoes, Feta, Spinach In Phyllo Cups

Chicken, Sun-Dried Tomatoes, Feta, Spinach In Phyllo Cups

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	February 29, 2008
Calories:	259
Serves:	6
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, Main Dish

Ingredients:

1/2   stick         butter
3                   sheets phyllo pastry dough
                    Coarse salt
                    Freshly-ground black pepper
2     tablespoons   extra-virgin olive oil
1 1/2               thin-cut boneless skinless chicken breasts
                    strips on an angle
3                   garlic cloves
1     small         yellow skinned onion
1/2   cup           sun-dried tomatoes in oil drained
                    = (abt 10 to 12 pieces)
2                   boxes chopped spinach
3/4   pound         feta cheese

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 400 degrees.
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 6 or 12 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. 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. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.
This recipe yields 6 servings.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 259

Calories from Fat 83.1%

Total Fat

24g

Cholesterol

71mg

Sodium

712mg

Carbohydrate

Dietary Fiber

trace

Protein

Exchanges: 1 Lean Meat

Rating: ()

Added On: February 29, 2008

* 30 MINUTE MEALS with Rachael Ray - (Show # TM-1D07) - from the TV FOOD NETWORK