Jul

Chicken Rolls

INGREDIENTS

8 (12×8 inch) sheets frozen phyllo

2 cups finely chopped cooked chicken

1 cup Swiss cheese, grated

1 cup broccoli, finely chopped

1/2 cup toasted walnuts, finely chopped

4 oz. whipped cream cheese with chives and onions

1 tbsp. white wine Worcestershire sauce

5 1/3 tbsp. butter, melted

DIRECTIONS

Thaw phyllo following package directions. Cover with plastic wrap.

Preheat oven to 400°F.

Combine chicken, Swiss, broccoli, walnuts, cream cheese and Worcestershire sauce in large bowl, mix well.

Place one sheet of phyllo on work surface. Brush lightly with butter. Top with a sheet of phyllo. Spread 1/4 of the chicken mixture in a narrow strip along one long side 2 inches from edge and 1 inch from ends. Fold 2 inch edge of phyllo sheets over the filling. Fold in ends and roll up. Place on baking sheet. Repeat procedure using the remaining phyllo, butter and chicken mixture to make 3 more rolls.

Score rolls at 1 1/2 inch intervals. Brush tops of rolls with remaining butter. Bake until golden, about 15 minutes. Cool for 5 minutes. Cut each roll in half before serving.

Serves 8