Chicken rolls


1 onion

60 gr butter convert conversion

2 garlic cloves

2 large tablespoon flour

125 ml convert conversionchicken bouillon

125 ml convert conversionmilk

500 gr convert conversioncooked chicken

3-4 tblsp Parmesan cheese

25 gr convert conversionbreadcrumbs

2 teaspoons fresh thyme

salt and pepper

2 eggs

20 sheets phyllo dough

140 gr convert conversionextra butter

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How to prepare:

Melt the butter in a pan and add the chopped onion. Simmer for 10 minutes and add the pressed garlic. Add after a minute the flour and simmer 1 minute. Add while stirring the bouillon (broth) and milk and bring to a boil.

Remove the pan from the heat and add the to pieces torn chicken meat, grated Parmesan cheese, breadcrumbs, thyme and salt and pepper. Let cool and mix the eggs in.

Preheat the oven to 200C/395F (fan oven 180C/360F).

Half the sheets phyllo dough and spoon on the short side a tablespoon chicken mixture. Fold the sides to the middle. Coat the phyllo dough with the extra melted butter and wrap the rolls. Place on a greased baking sheet and cover with melted butter.

Bake the rolls 15 minutes.

First published: April 12, 2003, Netherlands
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