Dani's Chicken Rolls

From Dani Lawler

 

3 chicken breasts, cooked

3 Tbls olive oil

1 lb. mushrooms, sliced

3 bunches green onions, sliced

11 ounces goat cheese

2 tsp. fresh thyme, chopped

1 1/4 cup dried tomatoes, chopped

salt and pepper to taste

6 ounces butter, melted

10 sheets filo dough

3/4 cups roasted ground almonds

Preheat oven to 400 degrees

Cool and shred chicken. Sauté mushrooms in oil until golden brown. Add onions and cook 1 minute. Cool.

Add cheese, thyme, tomatoes and chicken. Mix. Add salt and pepper to taste.

Butter 1 sheet filo. Sprinkle with 1/5 almonds. Place second sheet on top. Butter. spread 1/5 filling on the file sheet. Roll from the long edge. Place on buttered baking sheet. Repeat - makes 5 rolls.

Cook 15-20 minutes until golden brown. Cool 5 minutes before serving.

You can cut the rolls into bite sized pieces and use this as an appetizer. Or you can cut each roll into larger pieces and serve as a first course for dinner or as a main course for lunch.

Serve warm or at room temperature.

 

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