Tuscan Chicken Purses

Flaky phyllo pastry filled with a sun dried tomato basil chicken.
These are soooo delicious, and will surely impress your guests.
Today we are kicking off party week on the blog with my favorite hors devour.
This week I’m going to be featuring my favorite party recipes and talking about how to throw a great party and be a good hostess.
I’ve got quite a few tips on how to prep ahead, how much food to serve, and the perfect menu plan.


  • Olive oil
  • Onion
  • garlic
  • 1 lb ground raw chicken breast
  • ½ cup sun dried tomatoes
  • ½ cup basil
  • 2 tablespoon Oregano
  • 2 teaspoon fennel seeds
  • dash of red pepper flakes
  • ½ cup parmesan cheese
  • 1 sleeve phyllo dough defrosted
  • 1 stick butter melted


Recipe will make 12
In put a pan over medium high heat and pour in the oil.
Add in the garlic and onion and cook them until they are translucent.
Put the onion and garlic into a bowl and add in the chicken breast, sun dried tomatoes, basil, oregano, fennel seed, red pepper flakes, and parmesan cheese.
Mix to combine the ingredients.

Take your sleeve of phyllo dough and roll it out.
Take half of the layers of dough and lift them off and set them aside.
Take your butter and a brush and brush every other layer of dough with butter.
Take a scoop and scoop out 6 balls of chicken mix onto the phyllo so that they are evenly distributed.
Then use a knife to cut the phyllo into 6 squares.
Gather the corners of the phyllo dough and pull them up forming a purse.
Press them together and they should stick.
Repeat with the rest of your dough.
Take your 12 purses and put them into a muffin tin.
Brush the tops of them with more butter.
Bake in the oven at 425℉ for 15-18 mins the tops should be golden brown.

These can be prepared a day ahead and stored covered in the fridge.
Then pull them out before your party and bake.