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Ingredients
- Ingredients:
- 1 Tbsp. Bertolli® Classico™ Olive Oil
- 1/3 cup finely chopped shallots or onions
- 1-1/2 cups Bertolli® Tomato & Basil Sauce
- 1 lb. boneless, skinless chicken breasts, broiled or grilled and shredded
- 1/3 cup finely chopped roasted red peppers
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 2 Tbsp. grated Parmesan cheese
- 1 Tbsp. pine nuts (optional)
- 24 sheets (12 x 17 in.) phyllo dough, thawed
- 1/2 cup I Can't Believe It's Not Butter!® Spread, melted
Details
Servings 48
Preparation
Step 1
* Preheat oven to 375°.
* Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook shallots, stirring occasionally, 3 minutes or until tender. Stir in Sauce, chicken, roasted peppers, salt and pepper. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in cheese and pine nuts; let cool.
* Meanwhile, unfold phyllo and cover with plastic wrap and damp cloth. Working with 4 layered, lightly buttered sheets at a time, cut sheets into 8 equal (2-x 12-in.) strips. Place 1 heaping teaspoon chicken mixture on top corner of each strip; fold corner over to opposite edge, forming a triangle. Continue folding, keeping triangle shape with each fold, until rolled completely to end. On ungreased baking sheet, arrange triangles and lightly brush with Spread. Repeat with remaining ingredients.
* Bake 12 minutes or until golden brown. To serve, arrange each triangle on serving dish and, if desired, drizzle with additional heated Sauce.
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