Try these easy entrees using Athens® and Apollo fillo dough.
PESTO PHYLLO CHICKEN CAESAR SALAD
Courtesy of Michael N. Masseria, Executive Chef/Totally Cooked Catering, Cuyahoga Falls, OH
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.
Cost per portion: $1.96
Retail price per portion: $6.50
Food cost: 30%
Profit percentage: 70%