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Chicken Filo Packets with Dried Tomatoes, Basil, and Prosciutto Recipe

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This recipe for Chicken Filo Packets with Dried Tomatoes, Basil, and Prosciutto, by , is from Donges Bay's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Geurts Family
Added: Thursday, October 20, 2005


3 whole chicken breasts (about 1 lb. each),skinned, boned, and split
3/4 c. mayonaise (not Miracle Whip)
3 T. drained & finely-chopped, dried tomatoes, packed in oil
2 T. minced fresh, or 2 tsp. dried basil leaves
1/8 lb. thinly-sliced prosciutto, finely chopped
3 cloves garlic, minced or pressed
1/2 c. freshly-grated Parmesan cheese
6 T. butter, melted
12 sheets filo dough (thawed, if frozen), each about 11" x 17"
1/4 tsp. pepper

Rinse chicken breasts and pat dry. In small bowl, stir together manyonaise, tomatoes, basil, prosciutto, 2 cloves garlic and Parmesan cheese. Stir remaining garlic into butter.

To make each packet, lay 1 filo sheet flat; brush lightly with melted butter. Lightly sprinkle pepper on one side of each chicken piece; then spread one side of the chicken with about 1 1/2 T. mayo mixture. Lay chicken, coated side down, on one corner of filo. Lift corner of filo over chicken; roll chicken with filo over once. Fold one side over of filo over chicken and roll again. Fold opposite side of filo over chicken; then roll to use all of the filo. Place packets seam-side-down. Repeat steps to wrap remaining pieces of chicken in the remaining filo. Brush packets with remaining butter.

To bake, arrange packets at least 2 inches apart on rimmed 12 x 17 inch pan. Bake, uncovered, in a 375 degree oven until packets are golden brown on all sides, 20-25 minutes.

Yield 6 servings




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