Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Almonds; see below |
3 cups | Chicken; cooked and chopped |
\N \N | ; - into bit sized |
8 ounces | Feta cheese; crumbled |
½ cup | Green onion; sliced |
¾ cup | Cream |
2 tablespoons | Dijon mustard |
½ teaspoon | Basil |
1 \N | Clove garlic |
1 teaspoon | Herb pepper |
½ pounds | Phyllo dough |
\N \N | Melted butter |
* 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)