«

»

Mar 08

Print this Post

Chicken, Asparagus & Tarragon Phyllo Roll Ups

Print page

Chicken & Asparagus Phyllo Roll

I recently got inspired to make a dish that was just a little different maybe even a little European and then I thought why not make something similar to Beef Wellington but a little healthier (not that much healthier) but cook it up with chicken and veggies instead.  This turned out fabulous I even made a homemade hollandaise sauce it’s easier than you think to make.  Tarragon is a stand out in this dish and the mixture between that and the hollandaise sauce with the creaminess of the cheese and the outside crunchiness of the phyllo is heavenly.  My son told me this recipe needs to be put on permanent rotation…it is labor intensive so I would save this typically to make on the weekend but you can easily double this recipe for a crowd and it is worth your effort for sure!

cook chicken breasts

If I can make these anyone can make these and truthfully I have always got nervous about using Phyllo in recipes because it would break apart but if you take your time and make sure the Phyllo is thawed it really is very easy to work with!  You can also use spinach instead of Asparagus or vice versa.

asparagus being washed and trimmed

You Don’t Need To Be AFRAID OF PHYLLO!

preparing phyllo dough to brush with butter and fill with chicken, veggies, and mozarella.

Ingredients For Filling:

  • Butter (You will need a half cup for the sauce and another stick for brushing on the Phyllo you might need more depending on the pastry brush)
  • 2 tsp. olive oil
  • Tarragon  (Sprinkle generously all over the chicken in the pan)
  • Sprinkle some thyme in too!
  • 4 chicken breasts (cooked and chopped)
  • a bundle of asparagus spears trimmed and chopped or you can rinse fresh spinach
  • Monterey Jack Cheese (shredded)
  • hollandaise Sauce (Recipe Below)

shredded mozarella

Ingredients For Hollandaise Sauce:

Blender Hollandaise Sauce

from AllRecipes.com

  • 3 egg yolks
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 dash hot sauce
  • 1/2 cup salted butter

Place all ingredients in blender and pour into a small sauce pot.

You may need to make 2 pots of this one for the filling and one for a condiment or topping on each phyllo roll up.

Keep warm on oven burner but be careful it will congeal into an egg mixture if you are not careful and it definitely will if you microwave it.

shredded mozarella

place ingredients in center of phyllo dough

This is how they look before you cook them but make sure to brush with butter.

The Roll ups will look golden and beautiful!

Instructions:

  • First cook the chicken in a cast iron skillet with salt and pepper and some olive oil.
  • Cool and chop the chicken up.
  • Shred the monterey jack cheese you should need about 2 Cups of this.
  • Next wash the asparagus or spinach and trim and chop the asparagus or rinse the spinach.
  • This recipe makes enough for 4 to 5 roll ups depend on how much you fill them up.  If you double you can make 6 to 8 roll ups and I almost always double the recipe!
  • Next lay out three phyllo layers (place them out on wax paper or parchment paper) and brush each layer thoroughly with butter.
  • Then in the middle place the chopped chicken pieces, the asparagus or spinach, a handful of mozzarella cheese, and a dollop of hollandaise sauce in the center of each piece of phyllo dough and then roll up just like a burrito.
  • After you roll up place seam side down and then brush each phyllo roll up with butter.
  • Bake in oven at 375 degrees oven for 25 to 28 minutes.

I hope you enjoy!  This is a crowd pleaser!

 

Fondly,

Karen Lynn

 

Other Recipes You Might Enjoy!

Canadian Budget Binder – Creamy Chicken Pot Pie

 Lil’ Suburban Homestead – Karen Lynn’s Crockpot BBQ Chicken

Lil’ Suburban Homestead – Wild Rice & Chicken Soup & Panini’s The Perfect Weeknight Fall Dinner

 

 

6 comments

4 pings

Skip to comment form

  1. Caitlin | The Siren's Tale

    These look simply delicious! I’m going to pin them for later… they look right up my guy’s alley. Thanks!

    1. KarenLynn

      Thanks Caitlin let me know what you think and if you have any questions I would be happy to answer them. They do lose their crispiness if you reheat them the next day but I haven’t tried them in the toaster oven yet. So glad you stopped in! I love your blog by the way and I entered your giveaway!

  2. Janet Garman

    wow! Karen this is a beautiful post. And mouth watering too. you outdid yourself on this one
    Congratulations on being this weeks featured post on Simple Saturdays Blog Hop! I am sure everyone is going to love this recipe.

    1. KarenLynn

      Thank you so much Janet! I am so excited and I hope everyone enjoys it! I really enjoy your blog hop and will come back every Saturday or as much as I can!!! Thanks again! 🙂

  3. Noelle

    My mouth is watering just looking at these pictures! I love every ingredient you put in these and am going to try it out tonight for dinner. I always forget how much I love phyllo dough and you can wrap just about anything from the garden, a nice cheese, and meat, bake them up and it is heavenly. Thanks, KarenLynn, for sharing this recipe!

    1. KarenLynn

      Noelle let me know if you like them! They were labor intensive because of the phyllo dough but the rest was easy and delicious! Thanks for stopping in 🙂

  1. Simple Saturdays Blog Hop #14 - Green Eggs & Goats

    […] Chicken, Asparagus & Tarragon Phyllo Roll Ups […]

  2. Simple Saturdays Blog Hop #13

    […] Chicken, Asparagus & Tarragon Phyllo Roll Ups […]

  3. Grassfed Mama Simple Saturdays Blog Hop March 15th - Grassfed Mama

    […] Chicken, Asparagus & Tarragon Phyllo Roll Ups […]

  4. Simple Saturdays Blog Hop #14

    […] Chicken, Asparagus & Tarragon Phyllo Roll Ups […]

I Love Hearing From All Of You! Thanks for sharing!

15 visitors online now
4 guests, 11 bots, 0 members