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CHICKEN PHYLLO TART IN ROASTED GARLIC CREAM  Ingredients
12 ounces boneless chicken breasts
Salt and pepper to taste
1/4 cup balsamic vinegar
3/4 pound sweet Italian sausage
1 beefsteak tomato, peeled, seeded and chopped
1/2 cup finely chopped red onion
1 1/2 tablespoons butter
1/2 cup dry white wine
3/4 cup Knorr’s brown sauce
1/2 cup chopped fresh basil leaves
1 cup mozzarella cheese, cut into 1/2” cubes
6 sheets Athens or Apollo Fillo Dough
3 tablespoons butter
1/4 cup fresh chives, cut into 1/2” lengths Place chicken breasts into small bowl, season with salt, pepper and vinegar. Marinate for 1 hour.
Remove chicken from marinade and place in pan. Place sausage in separate pan. Roast both in preheated 375°F oven for 10 minutes. Cool chicken and sausage. Cut into 3/4” cubes and mix together. In large saucepan, sauté onions in butter for 5 minutes. Add wine and simmer until liquid is reduced by half. Add chicken/sausage mixture and brown sauce. Stir together and bring to a simmer. Cool.
Add basil leaves, mozzarella and half of chopped tomato.
Prepare 6 fillo tart shells, 4 “ diameter, in greased pan according to directions for Cups, Pie & Tart Shells on our Shapes & Uses page. Bake in preheated 375°F oven for 7 minutes or until golden brown. Cool and remove from pan.
Spoon mixture into fillo shells and bake in preheated 375°F oven about 8 minutes or until cheese bubbles.
Prepare Roasted Garlic Cream according to directions below. Spoon hot garlic cream onto plate. Place hot tart in cream and garnish with chives and remaining chopped tomato.
Serves 6
ROASTED GARLIC CREAM SAUCE Ingredients
12 unpeeled cloves of garlic
1 quart heavy cream
Salt and pepper to taste Place garlic on cookie sheet and roast in preheated oven 400°F for 15 to 20 minutes until golden brown and soft.
Peel and mash garlic. Add cream to saucepan with mashed garlic and simmer until reduced to 1/2 quart. Season with salt and pepper.
Serves 6
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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