From Good Housekeeping
I was drawn to this recipe because it uses phyllo for the crust and I LOVE phyllo! I love eating it and working with it. Its so delicate and wonderful! This has been a great meal for us during the flu season. Its very wholesome and healthy.
- 1/4 teaspoon(s) dried thyme
- 1 1/2 pound(s) chicken breasts, skinless, boneless, and cut into 1-inch chunks
- Olive oil cooking spray
- 1 large onion, finely chopped
- 1 can(s) (14.5-ounce) lower-sodium chicken broth (1 3/4 cups)
- 2 clove(s) garlic, chopped
- 5 medium (about 1 pound) parsnips, peeled and thinly sliced
- 3 medium carrots, thinly sliced
- 3 stalk(s) celery, thinly sliced
- 6 (each 14- by 9-inch) sheets frozen phyllo, thawed
- 2 tablespoon(s) cornstarch
- 1/2 cup(s) water
- 2 cup(s) frozen peas, thawed
- 1/4 cup(s) finely chopped fresh flat-leaf parsley, plus more for garnish
- Preheat oven to 425 degrees F.
- Sprinkle thyme and 1/4 teaspoon each salt and freshly ground black pepper evenly over chicken. Lightly coat 12-inch skillet with olive oil spray and heat on medium-high. Add chicken in single layer and cook 3 minutes or until lightly browned, turning pieces over once halfway through cooking; transfer to plate.
- To same skillet, add onion and 1/4 cup chicken broth. Cook 5 minutes or until browned, stirring and scraping up browned bits. Add garlic and cook 1 minute, stirring. Stir in parsnips, carrots, and celery, then add remaining 1 1/2 cups chicken broth. Heat to boiling on high. Cover, and reduce heat to maintain simmer. Cook 10 minutes or until vegetables are tender-crisp.
- While vegetables cook, place 1 phyllo sheet on work surface; spray lightly with olive oil spray. Top with another sheet. Repeat with remaining phyllo sheets and olive oil spray, lightly coating top sheet with olive oil spray.
- In small bowl, stir cornstarch into water to dissolve; stir into vegetable mixture and simmer 2 minutes or until thickened, stirring occasionally. Stir in peas, chopped parsley, reserved chicken, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Heat to simmering, then transfer to 13- by 9- by 2-inch baking dish. Center phyllo on top, tucking in edges if necessary; then cut 5 slits in phyllo.
- Bake 15 minutes or until phyllo is golden brown. Garnish with parsley to serve.
I had some rotisserie chicken left over so I used the leftover rotisserie and grilled a little bit of chicken breast to finish it off. Since I did my chicken differently, I added the salt, pepper and thyme at the end when I added the parsley.
Also, I used a pastry brush to brush the EVOO onto the phyllo. In the future I'll use melted butter or a combination of EVOO and butter. The flavor was good but butter is a better flavor.
Total Fat: 5g
Sat Fat: 1g
Cholesterol: 73 mg
Sodium: 705 mg
Total Carbs: 41g
Dietary Fiber: 8g