Greek chicken in phyllo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Almonds; see below |
| 3 | cups | Chicken; cooked and chopped |
| ; - into bit sized | ||
| 8 | ounces | Feta cheese; crumbled |
| ½ | cup | Green onion; sliced |
| ¾ | cup | Cream |
| 2 | tablespoons | Dijon mustard |
| ½ | teaspoon | Basil |
| 1 | Clove garlic | |
| 1 | teaspoon | Herb pepper |
| ½ | pounds | Phyllo dough |
| Melted butter | ||
Directions
* toast almonds for 10-15 minutes at 350 F. and coarsely chop Mix together all ingredients except phyllo dough and butter. Divide phyllo dough in half. Brush each sheet with a little butter and layer one half of the dough into a lasagne-type baking dish.
Add chicken mixture. Cover with the remaining phyllo dough one sheet at a time, brushing each sheet with butter. With a sharp knife, cut a couple of slits in the top and pop it into the oven. Bake at 375 F. for 30 minutes.
Typos by Brenda Adams <adamsfmle@...> Posted to MC-Recipe Digest V1 #196 Date: Tue, 13 Aug 1996 21:09:57 -0400 From: ADAMSFMLE@...
NOTES : Source: Kirvil Skinnerland submitted to Floating Kitchens, Cooking with Seattle's Houseboaters
(Posted mc-recipe 8/13/96)