Recipe Ingredients
- 4 oz. cream cheese, softened
- 2 Tbsp. chopped sun-dried tomatoes
- 1/2 tsp. garlic powder
- 1 (16-oz.) package frozen phyllo dough (1/2 box thawed, 20 sheets)
- 1 stick butter, melted
- 4 frozen boneless, skinless chicken breasts, thawed and slightly pounded
- Salt for sprinkling
- Black pepper for sprinkling
- 1 cup frozen chopped broccoli florets, thawed
Recipe Directions
- Preheat the oven to 375 degrees F.
- In a small bowl, combine cream cheese, sun dried tomatoes, and garlic powder; mix well and set aside.
- Gently unroll phyllo dough and place 1 sheet on a flat surface (short end towards you). Lightly brush with melted butter. Repeat step 4 more times, laying each layer of phyllo on top of the other.
- Sprinkle one chicken breast with salt and pepper and place on phyllo dough, 2-inches from short end. Spread one-quarter of cream cheese mixture on the chicken and top with one-quarter of the broccoli. Roll-up phyllo dough, fold sides under, and place seam side down on baking sheet.
- Repeat this process 3 more times with remaining chicken, cream cheese mixture, broccoli, and phyllo dough.
- Brush top and sides of the 4 bundles with melted butter and bake 22 to 25 minutes or until the chicken is cooked through and the pastry is crispy and golden.
Test Kitchen Tip:
The key to the perfect phyllo crust is brushing each layer with butter. This is no time to be skimpy with the butter, got it?
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