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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