|1 cup||Chicken; cooked, fine chop|
|½ cup||Monterey jack cheese; shred|
|2 tablespoons||Green onions; chopped|
|1 teaspoon||Dried parsley flakes|
|6||Frozen phyllo sheets; thawed (18x14" sheets)|
|⅓ cup||Margarine; melted|
|3 teaspoons||Sesame seeds|
Heat oven to 375~. In medium bowl, combine chicken, cheese, onions and parsley flakes; mix well. Unroll phyllo sheets; cover with plastic wrap or wet paper towels. Place 1 sheet on cutting board with 14" side closest to you; brush with margarine. Cut into 6, 18" long strips. Place 1 tsp filling at end of each strip. Fold right corner diagonally up over filling so that bottom edge of strip lines up with left side of strip. Continue folding to end of strip into a triangular bundle, as if folding a flag. Tuck under any remaining phyllo at end of bundle. Place, seam side down, on ungreased cookie sheet. Repeat with remaining chicken mix and phyllo sheets. Brush tops with remaining melted margarine; sprinkle with sesame seeds. Bake at 375~ for 15-20 minutes or until golden brown. Serve warm.
NOTE: To make ahead, prepare bundles; place on cookie sheet and cover with lightly dampened cloth towels and plastic wrap. Refrigerate up to 24 hours.
Uncover and bake as directed.
FREEZER: Make and do not brush tops with margarine; place in container, separating layers with waxed paper. Cover tightly. To bake frozen bundles, brush with margarine; sprinkle with sesame seeds. Bake at 350~ for 20-25 minutes or until light golden brown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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