Crunchy "flowers" of prepared phyllo dough top an appealing blend of juicy chicken and vegetables flavored with tomato and garlic.
Mediterranean Chicken Bake
- Prep Time 20 min
- Total 55 min
- Servings 6
- Ingredients 11
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
-
Step1Heat oven to 400°F. Spray 3-quart glass casserole with cooking spray. In 12-inch nonstick skillet, cook chicken over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Stir in onion, zucchini, pasta and water. Cook 5 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
-
Step2Stir in tomatoes, pasta sauce, cheese and Italian seasoning. Spoon mixture into casserole. Brush top of each of phyllo sheet with melted butter. Crumple each phyllo sheet and place on top of chicken mixture in casserole. (See photo for example on how to cover top of chicken mixture.)
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Step3Bake uncovered 20 to 30 minutes or until phyllo is golden brown.
Nutrition
490
Calories
21g
Total Fat
32g
Protein
45g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 490
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 10g
- 49%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 27%
- Sodium
- 930mg
- 39%
- Potassium
- 850mg
- 24%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 14g
- Protein
- 32g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 20%
- 20%
- Calcium
- 35%
- 35%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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