Phyllo Rolls Filled With Spinach And Chicken

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 tablespoons unsalted butter, melted
• 1 tablespoon sliced garlic
• 1/3 cup seasoned dry bread crumb
• 1/3 cup crushed cashews
• 6 sheets phyllo dough (each 14x18, 3 sheets pre roll)
• 10 ounces frozen spinach, defrosted and squeezed of all moisture
• 1 egg
• 2 tablespoons instant minced onion
• 1/8 teaspoon cayenne
• 1/4 teaspoon dried basil
• 6 ounces chicken breasts, poached or roasted shredded
• 1 tablespoon ranch dressing or 1 tablespoon blue cheese dressing

Recipe

• 1 preheat oven to 425 degrees.
• 2 mix the melted butter, garlic, breadcrumbs, & cashews (ingredients for the spread between layers of phyllo dough.
• 3 ) split in half.
• 4 one pre roll.
• 5 mix spinach filling ingredients together the spinach, egg, onions, cayenne, & basil.
• 6 split in half.
• 7 one pre roll.
• 8 mix chichen and dressing.
• 9 split in half.
• 10 start with one phyllo sheet short side toward you.
• 11 take 1/2 of the butter mixture and spread it on one sheet, repeat laying a sheet of phyllo and the rest of the other half of butter mixture.
• 12 lay the third sheet over the butter mixture.
• 13 place 1/2 of the chicken over the prepared phyllo follow with 1/2 the spinach mixture.
• 14 roll up short end to short end and place on cookie sheet pan.
• 15 when rolling remember you are in control so roll firmly.
• 16 and tenderly spread the rolls with any butter that escapes onto your hand onto the outside of the rolls.
• 17 repeat with the other half of ingredients to make the other roll.
• 18 bake for 20 minutes.
• 19 slice into quarters for a meal or eighths for an appetizer.