Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Chicken -- cooked, fine chop
1/2 c Monterey jack cheese -- shred
2 tb Green onions -- chopped
1 ts Dried parsley flakes
6 Frozen phyllo sheets -- thawed
- (18x14" sheets)
1/3 c Margarine -- melted
3 ts Sesame seeds
Heat oven to 375°F. In medium bowl, combine chicken, cheese,
onions, and parsley flakes; mix well. Unroll phyllo sheets; cover
with plastic wrap or wet paper towels. Place 1 sheet on cutting
board with 14" side closest to you; brush with margarine. Cut into
six 18" long strips. Place 1 ts filling at end of each strip. Fold
right corner diagonally up over filling so that bottom edge of
strip lines up with left side of strip. Continue folding to end of
strip into a triangular bundle, as if folding a flag. Tuck under
any remaining phyllo at end of bundle. Place, seam side down, on
ungreased cookie sheet. Repeat with remaining chicken mix and
phyllo sheets. Brush tops with remaining melted margarine; sprinkle
with sesame seeds. Bake at 375°F for 15-20 minutes or until golden
brown. Serve warm.
NOTE: To make ahead, prepare bundles; place on cookie sheet and
cover with lightly dampened cloth towels and plastic wrap.
Refrigerate up to 24 hours. Uncover and bake as directed.
FREEZER: Make and do not brush tops with margarine; place in
container, separating layers with waxed paper. Cover tightly. To
bake frozen bundles, brush with margarine; sprinkle with sesame
seeds. Bake at 350°F for 20-25 minutes or until light golden
brown.
