CHICKEN IN PHYLLO DOUGH
Steps:
- Start by layering ingredients; place chicken first, then pesto sauce enough to cover chicken. Place a slice of mozzarella and then Prosciutto to finish it off. Then roll it all up. You may use a toothpick to hold it in place. It's best to make all the chicken rolled up first then roll them up in dough.
- After you've rolled them up, cut the phyllo dough in half lengthwise. Take a sheet of phyllo dough, remember to layer a moist paper towel on the rest of the phyllo because they will harden up if you don't. Brush Crisco all over one side of the phyllo. Then remove the toothpick from the chicken and place it on the bottom of the phyllo dough by you, right in the middle. Then begin by rolling it up and when you get to halfway tuck in the sides of the phyllo. Place it in a pan and finish by brushing more Crisco on it.
- Place it in a preheated oven at 350 for 1 hour. While this is preparing, mix the mushroom soup with milk. You can either serve it over the chicken when it's done or serve it as gravy for those who may not want mushroom soup.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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