Mediterranean Chicken Bake

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

  • prep time 20 min
  • total time 55 min
  • ingredients 11
  • servings 6

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
  • 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.
  • 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;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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