Mediterranean Chicken Bake

Crunchy "flowers" of prepared phyllo dough top an appealing blend of juicy chicken and vegetables flavored with tomato and garlic.

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Servings 6

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ingredients 11
Prep Time 20 min
Total Time 55 min

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

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Directions

1 Heat 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.
2 Stir 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.)
3 Bake uncovered 20 to 30 minutes or until phyllo is golden brown.

EXPERT TIPS

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Expert Tips

To keep phyllo dough from drying out, dampen paper towels with water, and keep the sheets of dough covered with dampened paper towels until needed.

Rosamarina is a tiny rice-shaped pasta. It's ideal for casseroles and soups and makes a great substitute for rice.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 80mg; 80%;
Sodium: 930mg; 930%;
Total Carbohydrate: 45g; 45%
(Dietary Fiber 4g 4% Sugars 14g 14% ),
Protein: 32g; 32%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 20%;
Calcium: 35%;
Iron: 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;