Chicken Fillo Rolls

Recipe from John Taylor, Executive Chef, Sammy's

Makes 8 rolls or 4 servings

Ingredients:

2 sets Ready-To-Go Fillo Dough™
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

Preparation:

Thaw Ready-To-Go Fillo Dough™ according to package directions. Brush
each set of fillo dough with clarified butter and season with salt and
pepper. Cut each set of fillo 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 fillo dough. Remember to
distribute the mixture equally between the eight pieces of fillo. 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 degree F
oven for 7 to 8 minutes until golden brown. Garnish with fresh chopped
cilantro. Serve 2 per plate on corn cream sauce (see below).

Corn Cream Sauce

Ingredients:

3 garlic cloves
6 shallots
1 1/2 quarts cream
3/4 cups corn
Salt and pepper

Preparation:

In a medium saucepan, simmer cream, garlic and shallots until sauce is
thickened. Then strain, add corn and season with salt and pepper.

Recipe from Athens Foods