Try these easy entrees using Athens® and Apollo fillo dough.
CHICKEN BREAST WRAPPED WITH PROSCUITTO DI PARMA, MOZZERELLA, AND FILLO DOUGH
(POLLO CAPRESE CON PROSCUITTO)
Dino Lubbat, Owner/Executive Chef, Dinotto Ristorante
Ingredients1 set Athens Ready-to-Go Phyllo Dough™, thawed3 6-8 oz. boneless chicken breasts, split down the center2 fresh mozzarella balls, sliced 1/4 inch thick6 slices prosciutto di Parma, sliced thinlySalt and freshly ground black pepper to taste
Cut one set of Athens Ready-to-Go Fillo Dough™ into three long strips. Lightly season each half chicken breast with salt and pepper, layer with one slice of mozzarella cheese and proscuitto and roll the fillo strips, keeping the ends of the dough closed. Score and bake in a preheated 375°F oven for 25 to 30 minutes or until golden brown.
Cut and serve with steamed asparagus or mixed vegetables.YIELD: 3 SERVINGS