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What You Need:
(To Make: 72 rolls)
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2 pounds skinless, boneless chicken cutlets or chicken breasts
3 onions, quartered
3 stalks celery, chopped
3 to 4 peppercorns
1 teaspoon salt
2 to 3 sprigs parsley
1 stick butter, plus 2 sticks butter, melted, for brushing phyllo (¾ pound)
2 tablespoons minced fresh dill
½ cup grated kasseri cheese
1 teaspoon ground pepper
2 eggs
1 pound phyllo pastry
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Translate this recipe:
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| How To Cook: |
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1. Poach chicken cutlets by placing them in a large pot with onions, celery, peppercorns, salt, and parsley. Add water to cover. Simmer for about 20 minutes, until breasts are cooked.
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2. Remove from liquid and cool. Chop chicken into small pieces, or shred in a food processor.
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3. Chop onions, celery and parsley by hand or in a food processor. Combine with the chicken. Saute chicken and vegetables in 1 stick butter for 2 to 3 minutes.
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4. Add dill and saute for 1 minute; then add cheese and ground pepper. Cool completely. Add eggs and blend thoroughly.
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5. Preheat oven to 375°.
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6. Prepare phyllo rolls according to directions and diagrams in "How to work with Phyllo". Use 1 teaspoon filling for each roll.
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7. Brush tops with melted butter. Place rolls, seam side down, on an ungreased baking sheet. Bake for 20 minutes, or until golden. Serve warm.
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NOTE:
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Rolls can be prepared ahead of time and frozen, unbaked. When ready to use, preheat oven to 350°. Bake without prior thawing for 40 minutes, or until golden. Serve warm.
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