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Mediterranean Chicken Bake
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Prep Time:
20 minutes
Total Time:
55 minutes
Flaky phyllo dough petals crown savory chicken and veggie medley, kissed with tomato and garlic.
Ingredients:
  • 1 lb boneless skinless chicken breasts, cubed
  • 1 medium onion, chopped (1/2 cup)
  • 2 medium zucchini, cut into 1/8-inch slices
  • 1/2 cup uncooked rosamarina or orzo pasta
  • 1/2 cup water
  • 2 medium plum (Roma) tomatoes, chopped
  • 1 jar (26 oz) roasted tomato and garlic pasta sauce
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 teaspoon Italian seasoning
  • 6 sheets frozen phyllo (filo) pastry (14x9 inch), thawed (from 1-lb box)
  • 3 tablespoons butter or margarine, melted
Instructions:
  • 1. Preheat the oven to 400°F. Grease a 3-quart glass casserole dish with cooking spray. In a 12-inch nonstick skillet, cook the chicken over medium heat for 8 to 10 minutes, stirring occasionally, until cooked through. Add onion, zucchini, pasta, and water. Continue cooking for 5 to 6 minutes, stirring occasionally, until the vegetables are tender-crisp.
  • Gently combine tomatoes, pasta sauce, cheese, and Italian seasoning. Transfer the mixture into a casserole dish. Brush melted butter over each phyllo sheet, crumple them, and lay them on top of the chicken mixture in the dish, following the example in the photo.
  • Bake for 20-30 minutes until the phyllo turns a beautiful golden brown.

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