| 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 | T | Dijon mustard |
| 1/2 | t | Basil |
| 1 | Clove garlic | |
| 1 | t | 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 <[email protected]> Posted to MC-Recipe Digest V1 #196 Date: Tue, 13 Aug 1996 21:09:57 -0400 From: [email protected] NOTES : Source: Kirvil Skinnerland submitted to Floating Kitchens, Cooking with Seattle's Houseboaters (Posted mc-recipe 8/13/96)
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”