| 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 <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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