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Phyllo
Chicken Tarragon
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1 |
Large Bell Pepper |
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1
Pkg. |
Frozen Phyllo,
thawed |
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4
Pcs. |
Boneless,
Skinless Chicken Breast |
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4
Tblsp. |
Feta Cheese |
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4
Tsp. |
Lime Juice |
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2
Tsp. |
Tarragon
Flakes |
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Melted butter |
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Cut stem and top from bell
pepper; stand bell pepper on baking
sheet. Bake at 450º for 15 minutes or
until skin has blackened
and bubbled. |
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Remove pepper from over.
Let cool 5 minutes. With sharp knife,
peel blackened skin from pepper. Cut into
4 pieces. |
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On cutting or
pastry board, place one long piece of
phyllo.
Brush with melted butter
Place second piece of phyllo in opposite
direction to form a +.
Brush with melted butter.
Place third piece of phyllo over the
first piece. Brush with butter.
Place fourth piece of phyllo over second.
Brush with butter. |
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In center of
phyllo, place 1 piece of bell pepper.
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Place 1 piece of chicken
breast on top of pepper.
Sprinkle chicken with 1 tsp. lime juice.
Place one tblsp. feta cheese on chicken.
Sprinkle ½ tsp. tarragon over cheese and
chicken. |
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Starting at
right side, fold 1 piece of phyllo over
chicken.
Moving to the next piece, continue
folding phyllo over
chicken, one piece at a time, until all
eight pieces have
been folded and form a square. |
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Place on
baking sheet, folded side down.
Brush top with melted butter. |
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Repeat same
procedures with remaining ingredients to
prepare 4 phyllo chicken squares. |
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Bake at 350º
until phyllo has puffed and turned golden
brown
(approximately 25 minutes). |
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Serve
immediately. |
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Goes well with asparagus
spears and potato salad. |
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Serve with a Cordon Negro or
Sparkling Cider. |
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ENJOY!!!
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