Rotisserie Phyllo Chicken Rolls


  • 1 large rotisserie chicken, skin removed and shredded
  • 2 oz unsalted butter
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 tbs flour
  • 1/2 cup chicken stock
  • 1/2 cup milk
  • 1/4 cup grated Parmesan
  • 2 tsp fresh thyme
  • 1/4 cup dry bread crumbs
  • 2 eggs, lightly beaten
  • 13 sheets of phyllo pastry, cut into thirds crosswise
  • 1/4 cup of melted butter, for brushing
  • kosher salt and fresh cracked black pepper to taste
This is a delicious recipe that uses a pre-prepared chicken that is easily available at most grocery stores.
  • Melt the butter in a pan and add the onion. Cook over low heat for about 10 minutes until soft.
  • Increase the heat to medium high and add the garlic, cook stirring for 1 minute, then add the flour and cook for 1 minute, stirring constantly.
  • Reduce the heat to a simmer and gradually stir in the stock and milk.
  • Raise the heat to medium high and stir constantly until the sauce boils and thickens. Cook for 1 minute.
  • Remove from the heat and add the shredded chicken, Parmesan, thyme, bread crumbs, salt and pepper.
  • Cool, then stir in the eggs.
  • Pre heat the oven to 425 degrees, then grease three baking sheets.
  • Put one piece of phyllo pastry on a cutting board with the short end closest to you. Cover the remaining phyllo with a damp dish towel.
  • Brush the phyllo with melted butter and place a level tbs of the chicken mixture on the base end closest to you.
  • Fold the sides and brush along the length with butter and roll up tightly to form a roll 3 inches long.
  • Put rolls onto the baking sheet and brush the top with some of the butter.
  • Bake rolls for 15 minutes until well browned and golden.

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