Recipe from John Taylor, Executive Chef, Sammy’s
- 2 sets Ready-To-Go Phyllo Doughô
- 4 6-ounce boneless, skinless chicken breasts (poached and diced)
- 1 pound Gruyere cheese (grated)
- 1 bunch green onions
- 1 red pepper (julienne)
- 1 yellow pepper (julienne)
- Cilantro for garnish
- Clarified butter
- Salt and pepper
Thaw Ready-To-Go Phyllo Dough according to package directions. Brush each set of Phyllo dough with clarified butter and season with salt and pepper. Cut each set of Phyllo dough into quarters (this will give you eight rectangles). Next mix the diced, poached chicken, grated Gruyere cheese, green onions and peppers. Then place a small portion of the mixture in the center of each rectangle of Phyllo dough. Remember to distribute the mixture equally between the eight pieces of Phyllo. Fold over the edges and roll up into a cylinder shape. Each roll-up should be 1″ inch in diameter (can be refrigerated on wax paper).
Brush with clarified butter and place seam side down on cookie sheet. Allow a generous separation between each roll. Bake in preheated 400°F oven for 7 to 8 minutes until golden brown. Garnish with fresh chopped cilantro. Serve 2 per plate on corn cream sauce.