| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Greek | Chicken | 6 | Servings |
INGREDIENTS
| 1 | c | Almonds; see below |
| 3 | c | Chicken; cooked and chopped |
| ; – into bit sized | ||
| 8 | oz | Feta cheese; crumbled |
| 1/2 | c | Green onion; sliced |
| 3/4 | c | Cream |
| 2 | tb | Dijon mustard |
| 1/2 | ts | Basil |
| 1 | Clove garlic | |
| 1 | ts | Herb pepper |
| 1/2 | lb | Phyllo dough |
| Melted butter |
INSTRUCTIONS
* 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@aol.com> Posted to MC-Recipe Digest V1 #196 Date: Tue, 13 Aug 1996 21:09:57 -0400 From: ADAMSFMLE@aol.com NOTES : Source: Kirvil Skinnerland submitted to Floating Kitchens, Cooking with Seattle's Houseboaters (Posted mc-recipe 8/13/96)
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