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PESTO PHYLLO CHICKEN CAESAR SALAD Courtesy of Michael N. Masseria, Executive Chef/Totally Cooked Catering, Cuyahoga Falls, OH Ingredients
8 oz. Butter
8 oz. Pesto
20 sheets Athens Fillo Dough (14x18)
80 oz. Romaine lettuce, washed and cut (5 lbs.)
48 oz. Caesar dressing
24 Grilled chicken breasts (5 oz.)
24 oz. Parmesan cheese
.5 oz. Cracked black pepper In a small saucepan, melt the butter and the pesto together over low heat. Layer 5 sheets phyllo dough lightly brushing each sheet with butter/pesto mixture. Score the sets to create 12 rectangles per set. Repeat three times to create 48 rectangles. Bake phyllo in preheated 350ºF oven for 7-10 minutes until the sets are golden brown and crisp.
While the phyllo cools, toss the lettuce with the dressing and cut the breasts on long angled slices. To assemble one serving, place one phyllo stack on the center of the plate, top that with a portion of the dressed greens and chicken. Repeat by placing another phyllo stack on top followed by the dressed greens and chicken. Sprinkle with one ounce of Parmesan cheese ribbons and cracked pepper.
Yield: 24 portions
| Ingredient |
Amount |
Cost per ounce/each |
Total |
Costing
| Butter |
8 oz |
$0.12 |
$0.96 |
| Pesto |
84 oz. |
$0.43 |
$3.44 |
| Athens Fillo Dough (14x18) |
20 sheets |
$0.12 |
$2.40 |
| Romaine lettuce |
80 oz. |
$0.8 |
$6.40 |
| Ceasar dressing |
48 oz. |
$0.12 |
$5.76 |
| Grilled Chicken Breasts |
24 breasts |
$0.95 |
$22.80 |
| Parmesan cheese |
24 oz |
$0.21 |
$5.04 |
| Cracked Pepper |
.5 oz. |
$0.40 |
$0.20 |
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$47.00 |
Cost per portion: $1.96
Retail price per portion: $6.50
Food cost: 30%
Profit percentage: 70%
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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