Chicken, raspberries and Boursin cheese provide a unique and flavorful combination in this dish that can serve as an entree or an appetizer.
- 1 lb. 4 oz chicken, cooked and diced
- 1/2 pt. fresh raspberries
- 1/2 tsp. salt
- 1/4 tsp. black pepper, coarse grind
- 10 sheets Athens Phyllo Dough
- 1/4 cup butter
- 4 oz. Boursin cheese
- As needed egg wash
- 4 Scallions, green only, 8” long, blanched
In a medium bowl, combine chicken, raspberries, salt and pepper. Mix lightly.
Layer 5 sheets of Phyllo. Brush each sheet with melted butter. Repeat this layering with remaining 5 Phyllo sheets.
Cut each set of layered Phyllo into six, 6″ circles and spoon 1/3 cup of filling onto each.
Top with 1 oz. Boursin cheese. Egg wash sides and gather 3/4 of the way to the top.
Spread top edges and tie with blanched scallion strips. Secure edges with egg wash. Brush surface with egg wash.
Place on a cookie sheet. Bake in preheated 3751/4 F oven for 30-35 minutes or until golden brown.
For entrees serve 3 pouches with 3 Tbsp. of Balsamic Raspberry Sauce.
For appetizers serve 1 pouch with 1 Tbsp. of sauce.