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CHICKEN COSMOPOLITAN WITH BALSAMIC RASBERRY SAUCE  Marilyn Smith, Executive Chef,
Mustard Seed Market & Café, Solon, OH Ingredients
1 lb. 4 oz. chicken, cooked and diced
1/2 pint fresh raspberries
1/2 tsp. salt
1/4 tsp. black pepper, coarse grind
2 sets Athens® Ready-To-Go Fillo Dough™, thawed
4 oz. Boursin cheese
4 scallion strips, blanched
Egg wash, as needed Combine Chicken, raspberries, salt and pepper mixing lightly. Cut each Ready-To-Go Fillo set into 6” circles and spoon 1/3 cup of filling onto each. Top with 1 oz. of Boursin cheese. Egg wash sides and gather 3/4 of the way to the top, spread top edges and tie with blanched scallion strips. Secure edges with egg wash. Brush surface with egg wash.
Bake in preheated 375° F oven for 30-35 minutes until golden brown.
For entrées, serve three pouches with 1 oz. of Balsamic Raspberry Sauce. For appetizers, serve one pouch with 1 tbsp. of sauce.
YIELD: 4 SERVINGS
BALSAMIC RASBERRY SAUCE Ingredients
1 pint fresh raspberries
1/2 cup Merlot wine
2 tbsp. balsamic vinegar
2 tsp. sugar Combine raspberries and wine, bring to a gentle boil and reduce wine by half. Add vinegar and sugar, simmer for 2 minutes. Strain through a china cap.
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