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Phyllo Wrapped Chicken with Feta and Kale

  • November 18, 2014
phyllo-wrapped-chicken-with-feta-and-kale

AND…it’s week 6 for Family Tuesday’s with Blue Goose Pure Foods. I love planning and creating recipes for their blog because it embodies everything about my lifestyle; organic, clean healthy eating along with family friendly quick recipes. It’s very easy to create tasty recipes when fat and ingredients aren’t a factor but for me it gets exciting when I try to create something that tastes and looks decadent but is healthy and simple. This week’s recipe is Greek inspired and I’ve been making it for years with spinach but lately I’ve been using kale and swiss chard. (My two favorite ingredients cooked or raw)

phyllo-wrapped-chicken-with-feta-and-kale

Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. All of this combined with organic chicken and low fat goat’s feta makes for a fabulous dinner chalked full of all things good!

phyllo-wrapped-chicken-with-feta-and-kale

The fun thing about this dish is the crunch of the pastry mixed with the creaminess of the cheese. It’s fun to eat! Ok…I have to add this because it’s so darn good, if you want to elevate this dish (maybe for company) add hollandaise. I may have diverted slightly from the healthy but hey we can live a little right? It takes what’s already an amazing dish to swoon worthy! Keep on craving!!

phyllo-wrapped-chicken-with-feta-and-kale

Ingredients

  • 8 sheets frozen phyllo dough (18×14 inch rectangles), thawed
  • 4 boneless skinless Blue Goose Pure Foods organic chicken breasts
  • 4 tablespoons butter (tablespoons melted)
  • 1 tablespoon oil
  • I large bunch kale (any variety), finely chopped (could use swiss chard or spinach)
  • 1 small sweet onion, finely chopped
  • 2 cloves garlic, sliced
  • 1 red pepper, chopped
  • 5 cups chicken stock
  • 1 teaspoon dried dill
  • 1 cup (4oz) feta, crumbled
  • 1 beaten egg yolk
  • 1 tablespoon flour
  • 1 ½ cup mixture of long grain and wild rice

COOKING INSTRUCTIONS

  1. Set oven to 350 degrees.
  2. Place each chicken breast half between two sheets of heavy plastic wrap; pound with the flat side of a meat mallet until 1/8 inch thick. Season with salt and pepper; set aside.
  3. Place rice and 3 cups of stock in a medium size pot, Bring to a boil; turn it to low and cover for 40 min.
  4. In a large Dutch oven pan over medium low heat, add 1 tablespoon butter, oil, kale, onion, garlic and red pepper. Cook and stir occasionally until soft, about 10 min. Add chicken stock and lower to heat to low. Continue to cook for 40 min until very tender. Cool; add dill, feta, egg and flour.
  5. Place one sheet of phyllo on work surface (keep remaining sheets covered with plastic wrap to prevent drying out). Brush with some of the melted margarine or butter. Place another phyllo sheet on top of first; brush with margarine. Place one chicken breast near a short side of the phyllo; place kale mixture on top and roll chicken and phyllo over once to cover chicken. Fold in long sides; continue rolling from short side. Place in a shallow baking pan. Repeat with remaining chicken, phyllo, and margarine. Brush with margarine. Bake, uncovered for 30 to 35 minutes or until chicken is no longer pink. Makes 4 servings. Serve with wild rice.
  6. Notes

Note: If using spinach omit 2 cups of stock and cook for 3-5 min. Cool and add next ingredients. If using Swiss chard use 1 cup of stock and cook for 20 min. Cool and add next ingredients. When I’m being a little decadent I like to add Hollandaise sauce.