Tzatziki Chicken in Phyllo Dough

Tzatziki Chicken in Phyllo Dough
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This unexpected combination of Greek-themed ingredients makes a superbly light summertime entree for special occasions. You'll need fresh-made tzatziki – either your own or a good store-made version. Tzatziki is a light, refreshing dip when served with vegetables or wedges of fresh pita bread. It can also lend a bright, fresh flavor to chicken or fish as a summertime entree. This crisp, golden-crusted example combines chicken breasts with phyllo pastry and feta cheese – two other signature Greek ingredients – for a simple but memorable meal. Cut each portion in half at a slight diagonal and stack them at an angle on the plate for an especially appealing presentation.


  • 4 boneless, skinless chicken breasts, ideally Simple Truth® or another premium brand
  • 12 sheets (approx. ½ lb.) phyllo pastry
  • 8 Tbsp. olive oil, as needed
  • ½ lb. feta cheese, crumbled, divided into four portions
  • ¼ tsp. sea salt
  • ½ tsp. fresh-ground black pepper
  • ¾ cup tzatziki, homemade or store-made
  • 4 Tbsp. fresh dill, chopped


  1. Heat your oven to 375° F. Place the chicken breasts on a clean cutting board while the oven heats. Carefully slice into each breast horizontally, starting at the thicker edge, until you've cut ¾ of the way across its width. Transfer the breasts to a plate and cover them, then refrigerate them until the phyllo is prepared.
  2. Wash your hands and work surface thoroughly, then dry them. Lay the first piece of phyllo pastry on your countertop, keeping the rest covered so it doesn't dry out. Spray or brush the pastry from edge to edge with olive oil. Take one of the portions of feta and spread it over the surface of the phyllo. Cover this with a second sheet of phyllo, then brush or spray it with oil and spread it with feta. Top with a third sheet of phyllo and brush or spray this one with oil as well. Set aside the stack of phyllo and repeat this process three more times to make four stacks of pastry.
  3. Arrange the first stack of phyllo on your workspace with the narrow end facing you. Remove a chicken breast from the refrigerator and position it on the bottom third of the pastry. Open the butterflied breast and season its cavity with salt and pepper, then spoon in 2 tablespoons of tzatziki. Close the breast and spread another tablespoon of tzatziki over its surface, then sprinkle with ¼ of the chopped dill. Fold up the sides and the bottom of the phyllo to enclose the chicken, then roll it up like a burrito.
  4. Transfer the phyllo-wrapped chicken breast to a parchment-lined sheet pan. Repeat the stuffing and rolling process with the remaining three breasts. Bake for 25-30 minutes until the phyllo is crisp and golden and the chicken reads 165° F when tested with an instant-read thermometer.
  5. Serve immediately with a Mediterranean-themed side salad or grain pilaf.


Feta cheese doesn't melt readily, and scattering it between the layers of pastry helps keep them crisp and separated. You can substitute shredded Parmesan or simply scatter breadcrumbs instead if you're not a fan of feta.

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