Best 2 Chicken In Filo Baskets Low Fat Recipes

Embark on a culinary journey with our delightful Chicken in Filo Baskets recipe, a symphony of flavors and textures that will tantalize your taste buds. This low-fat dish combines succulent chicken with crispy filo pastry, creating a perfect balance of savory and crunchy.

Accompanying this main course are two additional delectable recipes: a refreshing cucumber-yogurt sauce and a vibrant tomato salsa. The cucumber-yogurt sauce adds a cooling touch to the dish, while the tomato salsa brings a burst of tangy freshness.

With its ease of preparation and captivating flavors, our Chicken in Filo Baskets recipe is sure to become a favorite in your kitchen. Gather your ingredients and let's begin the culinary adventure!

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN IN FILO BASKETS (LOW FAT)

Chicken in Filo Baskets (Low Fat) image

This was adapted from a couple of recipes in cookbook, Symply Too Good to be True by Annette Syms. The refrigerated Filo is easier to use, I find the frozen very hard to handle. I always serve this with steamed rice.

Provided by Ninna

Categories Savory Pies

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 sheets phyllo pastry, cut into quarters
250 g chicken, cooked
4 teaspoons light butter
2 tablespoons flour
1 1/4 cups skim evaporated milk
4 -6 shallots, sliced
2 tablespoons lemon juice
salt & pepper
1/2 cup low-fat cheese, grated
1 pinch dried tarragon, to taste

Steps:

Layer each filo sheet diagonally in greased ramekins, spraying lightly between each sheet with olive oil spray - 4 quarters for each ramekin.
Give each ramekin a final quick spray then bake for 10 minutes at 200degC (400degF).
Melt butter for white sauce, stir in flour and cook stirring all the time until smooth.
Add milk slowly, stir until thickened then add shallots, pepper, salt, lemon juice and cooked chicken; heat through.
Spoon chicken mixture into filo baskets, sprinkle with cheese and serve with rice.

Nutrition Facts : Calories 560.3, Fat 25.7, SaturatedFat 9.2, Cholesterol 110.4, Sodium 412, Carbohydrate 42.3, Fiber 0.7, Sugar 18.6, Protein 38.9

LOWER FAT CHICKEN POT PIE WITH PHYLLO

Lower Fat Chicken Pot Pie With Phyllo image

This is my adaptation of Recipe #190850. The servings here are VERY generous! I actually like to make this for 1 serving, using individual sized casserole dishes. If you are a single or 2 person household, individual serving casserole dishes are a must! If you have not worked with phyllo before...see note below. I calculated my recipe to be around 400 calories per serving...

Provided by yogiclarebear

Categories Savory Pies

Time 1h20m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces boneless skinless chicken breasts, cut into bite sized pieces
4 sheets phyllo dough
1 1/2 cups frozen mixed vegetables (peas, carrots, corn, beans)
1 medium onion, chopped (6 oz)
4 stalks celery
1 1/2 cups fat-free chicken broth
1/4 cup white whole wheat flour
1/2 cup fat-free half-and-half
1 teaspoon olive oil, divided
3 garlic cloves, minced
2 tablespoons chopped parsley
1 1/2 teaspoons rubbed sage
2 teaspoons parmesan cheese (14g)
nonstick cooking spray
salt, to taste (optional)
pepper, to taste

Steps:

NOTE: If you have never worked with phyllo before, don't be afraid! Read the box directions carefully and have everything prepared to assemble before you open the phyllo. (And, it is pronounced "fee-low.").
Pre-heat oven to 350 degrees F. Coat a round casserole dish with non-stick cooking spray.
In a large non-stick skillet, add ½ tsp olive oil and heat over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook through until no longer pink. Remove to a plate.
Add remaining oil, onion, garlic, and celery to skillet; cook 3 minutes. Stir in flour and cook 1 minute, stirring constantly. Gradually stir in broth and half-and-half. Cook, stirring until mixture comes to a slight boil.
Add frozen vegetables, salt and pepper to taste. Cover and cook on medium/low, simmering and stirring occasionally, about 10 minutes.
Stir in chicken, parsley, and sage. Remove from heat and keep warm.
Unroll phyllo. Remove 2 sheets to the counter and spray them lightly with cooking spray. Place them in the bottom of the casserole dish so they cross each other, and run up the sides.
Spoon the chicken mixture into the casserole dish. Sprinkle with parmesan cheese. Fold phyllo over the top. Remove 2 more sheets, coat with spray, and place them on top of the pie so they cross each other. Tuck the edges down the sides as best you can.
Cook at 350 degrees for 35-40 minutes, until hot and bubbly inside. Let stand 5-8 minutes before serving.

Nutrition Facts : Calories 344.9, Fat 7.1, SaturatedFat 1.8, Cholesterol 51.4, Sodium 849.5, Carbohydrate 46, Fiber 7.9, Sugar 4.9, Protein 26.1

Tips:

For a healthier version of this dish, use low-fat or fat-free cheese and Greek yogurt. This will reduce the saturated fat and calories while still providing a creamy and flavorful sauce.
If you don't have filo dough, you can use puff pastry instead. Just be sure to cook it according to the package directions.
You can customize the filling to your liking. Add your favorite vegetables, herbs, or spices.
Be careful not to overcook the chicken. It should be cooked through but still tender and juicy.
Serve the chicken in filo baskets immediately. This will prevent the filo dough from getting soggy.

Conclusion:

Chicken in filo baskets is a delicious and easy-to-make appetizer or main course. It's perfect for a party or a weeknight meal. With its crispy filo dough and tender, flavorful chicken filling, this dish is sure to be a hit with everyone who tries it.