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Katafi Wrapped Chicken Strips With 2 Dipping Sauces


  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 2 teaspoons Emeril's Original Essence, or Baby Bam
  • 8 ounces (1/2 16-ounce box) katafi (shredded phyllo pastry), defrosted
  • Olive oil cooking spray, or olive oil in pump spray bottle
  • Apricot Dipping Sauce
  • Spicy Raspberry Dipping Sauce


  • Preheat oven to 350ºF. Place a wire rack inside a large baking sheet and lightly grease or spray with olive oil. Set aside.
  • Lightly season the chicken strips with Essence. Set aside.
  • Gently unroll the katafi a small amount at a time, making sure that you cover it with a damp towel to keep from drying out.
  • Cut the katafi into strips the same length as the chicken, about 4-inches. Spread the cut katafi on a work surface. One at a time, lay the chicken strips on the cut katafi and roll to completely cover the chicken.
  • Place the wrapped chicken on the prepared wire rack and lightly spray the tops with olive oil. Bake until golden brown and chicken is cooked through.
  • Serve hot with the dipping sauces.