|
|
|
|
|
|
|
Home > Recipes
Recipes from Pilgrim's Kitchen
|
Chicken-Broccoli Triangles
1991 Winning Taste Recipe Contest - First Place: Appetizers/Snacks
Gloria B. Norton
Ingredients:
- 1 1/2 pounds (about 8-10 pieces) Pilgrim's Pride boneless, skinless chicken thighs
- 2 tablespoons oil
- 1/4 teaspoon crush red pepper
- 1 clove garlic, minced
- 1 package (10 ounces) frozen chopped broccoli, thawed and drained
- 1 can (10 3/4 ounces) condensed Cream of Chicken Mushroom soup
- 3/4 cup grated Parmesan cheese
- 1/2 cup chopped fresh cilantro
- 12 sheets Phyllo Pastry*, thawed
- 1 1/4 cups melted butter or margarine
Directions:
Chop chicken thighs into very small pieces or grind in food processor. Heat oil in a large skillet and sauté chicken, red pepper and garlic over medium heat until done. Drain; set aside to cool. When cool, add broccoli, soup, cheese and cilantro. Refrigerate until thoroughly chilled.
Work with one sheet of Phyllo dough at a time, keeping others covered with plastic wrap to prevent drying out. Place one sheet on dry work surface with short edge toward you. Brush with melted butter. Fold bottom up about 3 inches. Cut dough vertically into six even strips. Place one full teaspoon of chicken filling at the bottom of each strip. Fold into a triangle folding alternately to the right and to the left until entire strip of dough is used. Repeat with remaining dough and filling. Brush tops of each triangle with butter and place on 15x10x1-inch ungreased baking sheet. Bake in preheated 375ºF. oven for 15 to 20 minutes or until golden brown. Can be served hot or cold.
Makes 72 triangles
Note: May be prepared ahead and frozen (up to one month). To cook, remove from freezer, let stand 10 minutes to thaw and bake as above. May also be cooked under oven broiler.
*Phyllo Pastry is generally available in 1 pound boxes, about 22 sheets per box. Recipe may be doubled.
|
|
|
|
|
|