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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

  1. Preheat the oven to 375 degrees F.
  2. In a small bowl, combine cream cheese, sun dried tomatoes, and garlic powder; mix well and set aside.
  3. 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.
  4. 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.
  5. Repeat this process 3 more times with remaining chicken, cream cheese mixture, broccoli, and phyllo dough.
  6. 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.
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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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