Ingredients
- 300g Fox River Chicken Breasts
- 5 tbsp butter
- 1 yellow Onion, diced
- 2 shallots, diced
- 6 garlic cloves, minced
- 1 tbsp cooking wine1/4 cup all-purpose flour
- 1 1/4 cups chicken broth, divided
- 1 cup cream
- 225g feta cheese, crumbled
- 340g frozen spinach, thawed and drained
- 1/2 tbsp dried thyme
- 1/2 tbsp dried parsley
- Juice of 1/2 lemon
- 1 cup orzo
- Phyllo dough, thawed
- 1 tbsp Extra Virgin Olive Oil
-
Salt and pepper, to taste
Instructions
- Preheat the oven to 220°C
- Season the chicken breasts with salt and pepper, place them in a pot, cover with
- 1/4 cup of the chicken broth, and simmer for 12 minutes until cooked through.
- Remove, let cool, and shred.
- While the chicken is cooking, melt butter in a large skillet over medium heat. Add the onion, shallots, and garlic, and sauté until soft and fragrant.
- Add the remaining 1 cup of chicken broth and cooking wine to the skillet. Sprinkle in the flour, whisking continuously until the mixture thickens and bubbles. Gradually whisk in the cream until smooth.
- Mix in the feta cheese, spinach, thyme, parsley, and lemon juice. Fold in the shredded chicken and orzo, stirring over medium-low heat for 2-3 minutes.
- Transfer the mixture to a baking dish. Tear the phyllo dough into layers, placing each on top to form a layered crust. Spray the phyllo with olive oil and sprinkle lightly with salt.
- Bake for 20 minutes, or until the phyllo is golden and crispy and the filling is hot.
- Let the dish cool for 5 minutes before serving.