Diane Ward of Calgary likes to garnish with both a sprinkle and sprig of fresh thyme. A spinach salad is her preferred side dish.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2006
MethodCaramelized Vegetables: In large skillet, heat oil over medium heat; fry red peppers until beginning to soften, about 10 minutes. Add shallots, garlic, thyme, salt and pepper; fry until tender and golden, about 5 minutes. Stir in vinegar. Set aside.
Chicken: Between plastic wrap and using meat pounder, pound chicken to 1/2-inch (1 cm) thickness. In bowl, combine vinegar, garlic and salt ; add chicken and turn to coat. Let stand for 5 minutes.
Place chicken on greased grill over medium heat; brush with remaining vinegar mixture. Close lid and grill, turning once, until no longer pink inside, about 8 minutes. Slice into 1/2-inch (1 cm) wide strips; set aside.
Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush with butter; top with second sheet. Place one-sixth of the chicken about 1 inch (2.5 cm) from edge of short end. Top with one-sixth of the vegetables and 1 slice of cheese. Fold in sides and roll up. Place on parchment paper–lined rimmed baking sheet; brush with butter. Repeat with remaining ingredients, adding more butter if necessary. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)
Bake in 400°F (200°C) oven until phyllo is crisp and golden brown, about 20 minutes. With serrated knife, cut each diagonally in half.
Nutritional facts Per serving: about
- Sodium 887 mg
- Protein 32 g
- Calories 518.0
- Total fat 28 g
- Cholesterol 109 mg
- Saturated fat 14 g
- Total carbohydrate 33 g
- Iron 18.0
- Folate 24.0
- Calcium 21.0
- Vitamin A 32.0
- Vitamin C 110.0