Try these easy entrees using Athens® and Apollo fillo dough.
PHYLLO CHICKEN TAGINE
Ingredients3 tablespoons olive oil1 pound skinless, boneless chicken breasts, diced into 1/2” cubesSalt and pepper to taste 1 cup plum tomatoes, seeded and diced1/2 cup raisins1/4 cup chicken broth1/4 teaspoon ground cinnamon1 tablespoon honey2 tablespoons unsalted butter10 sheets Athens® Fillo Dough (9”x14”), thawed1/4 cup almonds, finely groundAlmonds, ground, for garnish
In a large skillet, heat 1 tablespoon oil over medium heat. Season the chicken with salt and pepper. Add chicken to the skillet and cook for about 10 minutes, or until browned. Stir in the tomatoes, raisins, chicken broth, cinnamon, and honey. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool.
In a small saucepan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Layer 10 fillo sheets, brushing each sheet with the butter-oil mixture. Sprinkle 1 teaspoon ground almonds over each sheet as you layer them. Spread filling down the length of the top fillo sheet, leaving a 2” border. Roll up from the long edge. Do not roll tightly, or strudel may split. Tuck or fold the edges at the ends.
Place strudel seam-down on ungreased baking sheet and brush with butter-oil mixture. Garnish with almonds. Score top into 6 equal sections. Bake in preheated 350ºF oven for 25 - 30 minutes or until golden brown. Serve warm.
Yield: 1 large strudel