Grape Border Miss TVC's
Seasonal Recipe
Grape Border
  June, 1999  

Phyllo Chicken Tarragon

  1 Large Bell Pepper  
  1 Pkg. Frozen Phyllo, thawed
  4 Pcs. Boneless, Skinless Chicken Breast  
  4 Tblsp. Feta Cheese  
  4 Tsp. Lime Juice  
  2 Tsp. Tarragon Flakes  
    Melted butter  
  Cut stem and top from bell pepper; stand bell pepper on baking
sheet. Bake at 450 for 15 minutes or until skin has blackened
and bubbled.
  Remove pepper from over. Let cool 5 minutes. With sharp knife,
peel blackened skin from pepper. Cut into 4 pieces.
  On cutting or pastry board, place one long piece of phyllo.
Brush with melted butter

Place second piece of phyllo in opposite direction to form a
Brush with melted butter.

Place third piece of phyllo over the first piece. Brush with butter.

Place fourth piece of phyllo over second. Brush with butter.
  In center of phyllo, place 1 piece of bell pepper.
  Place 1 piece of chicken breast on top of pepper.

Sprinkle chicken with 1 tsp. lime juice.

Place one tblsp. feta cheese on chicken.

Sprinkle tsp. tarragon over cheese and chicken.
  Starting at right side, fold 1 piece of phyllo over chicken.

Moving to the next piece, continue folding phyllo over
chicken, one piece at a time, until all eight pieces have
been folded and form a square.
  Place on baking sheet, folded side down.
Brush top with melted butter.
  Repeat same procedures with remaining ingredients to
prepare 4 phyllo chicken squares.
  Bake at 350 until phyllo has puffed and turned golden brown
(approximately 25 minutes).
  Serve immediately.  
    Goes well with asparagus spears and potato salad.  
    Serve with a Cordon Negro or Sparkling Cider.  



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