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Chicken Phyllo Rolls (M, TNT)
Source: Adapted from John Taylor, Executive Chef, Sammy's
Yield: 8 rolls or 4 servings

2 sheets phyllo/filo dough
4 6-ounce boneless, skinless chicken breasts, poached and diced
1 bunch green onions
1 red pepper, julienne
1 yellow pepper, julienne
Cilantro, for garnish
Margarine, clarified or melted

Thaw phyllo/filo dough according to package directions. Preheat oven to 400°F.

Brush each set of phyllo/filo dough with clarified (or melted) margarine and season with salt and pepper. Cut each set of phyllo dough into quarters (this will give you eight rectangles).

Next, mix the diced, poached chicken, green onions, and peppers.

Then place a small portion of the mixture in the center of each rectangle of phyllo dough. Remember to distribute the mixture equally between the eight pieces of phyllo. Fold over the edges and roll up into a cylinder shape. Each roll-up should be 1" in diameter (can be refrigerated on wax paper).

Brush with clarified (or melted) margarine and place seam side down on cookie sheet. Allow a generous separation between each roll. Bake in for 7 to 8 minutes until golden brown.

Garnish with fresh chopped cilantro. Serve 2 per plate on Creamed Corn  Sauce (click here for recipe).

Posted by Judith Sobel

Nutritional Info Per Serving: N/A