Take your tastebuds on a trip to Paris! These phyllo triangles pack some seriously fabulous French flavor.
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken, finely chopped
- Salt and pepper to taste
- 1 1/2 cups chopped fennel bulb (about 1 medium bulb)
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon green onion, chopped
- 2 medium Braeburn apples, diced
- 1 teaspoon lime juice
- 1 tablespoon fresh cilantro, chopped
- 1/2 cup pecans, chopped
- 20 sheets Athens® Phyllo Dough (9” x 14”), thawed
- 1/4 cup butter, melted
- 1/3 cup seedless blackberry preserves
- 1 cup dark or semi sweet chocolate chips
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350° F.
Season chicken with salt and pepper. Toss together fennel, rosemary, green onions and chicken. Heat oil in a medium frying pan over medium-high heat. Cook chicken mixture until chicken is cooked through and fennel is tender, 6-10 minutes. Set aside. In a large bowl, combine apples, lime juice, cilantro and pecans. Toss chicken mixture with apple mixture.
Unroll phyllo and cover sheets with plastic wrap and a slightly damp towel to prevent from drying out. Place one sheet of phyllo on work surface and lightly brush with butter. Layer with 3 more sheets, brushing each with butter. Cut the layered phyllo widthwise into 5 strips. About 1 inch from end of phyllo strip, place 1 tablespoon of chicken filling. Fold one corner of phyllo diagonally across to opposite edge to form a triangle. Continue to fold back and forth into triangle to end of strip. Lightly brush the outside of the triangle with butter. Place seam side down, at least 1 inch apart, on an ungreased baking sheet. Repeat process 4 more times to make 25 triangles.
Bake 15 – 20 minutes or until golden brown.
In a microwave-safe bowl, heat blackberry preserves in microwave until melted, about 1 min on high. Stir in chocolate until melted and smooth. If needed microwave chocolate blackberry mixture in 15-second increments until the chocolate is completely melted.
Drizzle the blackberry chocolate sauce over triangles. Arrange on a plate and serve warm.