Phyllo Chicken Triangles

Recipe

Phyllo Chicken Triangles

• 1/2 Tbsp. Classico Olive Oil
• 1/6 cup finely chopped shallots or onions
• 3/4 cups Tomato & Basil Pasta Sauce
• 1/2 lb. boneless, skinless chicken breasts, broiled or grilled and shredded
• 1/6 cup finely chopped roasted red peppers
• 1/8 tsp dried oregano leaves, crushed
• 1/8 tsp. salt
• 1/16 tsp. ground black pepper
• 1 Tbsp. grated Parmesan cheese
• 1/2 Tbsp. pine nuts (optional)
• 12 sheets (12 x 17 in.) phyllo dough, thawed
• 1/4 cup butter, melted

Preheat oven to 375`. In nonstick skillet, heat oil over medium-high heat and cook shallots, stirring occasionally, 3 minutes or until tender. Stir in Pasta Sauce, chicken, roasted peppers, oregano, 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 4 equal (4-x 12-in.) strips. Place 1 heaping tablespoon 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 butter. 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 Pasta Sauce.

Wine Pairing: Bella Sera Pinot Grigio