BERTOLLI PHYLLO CHICKEN TRIANGLES

Makes 48 appetizers
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prep time: 40 minute(s)
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cook time: 25 minute(s)

Ingredients:

1 Tbsp. Bertolli® Classico™ Olive Oil
1/3 cup finely chopped shallots or onions
1-1/2 cups Bertolli® Tomato & Basil Sauce
1 lb. boneless, skinless chicken breasts, broiled or grilled and shredded
1/3 cup finely chopped roasted red peppers
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. grated Parmesan cheese
1 Tbsp. pine nuts (optional)
24 sheets (12 x 17 in.) phyllo dough, thawed
1/2 cup I Can't Believe It's Not Butter!® Spread, melted

Directions:

Preheat oven to 375°.
Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook shallots, stirring occasionally, 3 minutes or until tender. Stir in Sauce, chicken, roasted peppers, salt and pepper. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in cheese and pine nuts; let cool.
Meanwhile, unfold phyllo and cover with plastic wrap and damp cloth. Working with 4 layered, lightly buttered sheets at a time, cut sheets into 8 equal (2-x 12-in.) strips. Place 1 heaping teaspoon chicken mixture on top corner of each strip; fold corner over to opposite edge, forming a triangle. Continue folding, keeping triangle shape with each fold, until rolled completely to end. On ungreased baking sheet, arrange triangles and lightly brush with Spread. Repeat with remaining ingredients.
Bake 12 minutes or until golden brown. To serve, arrange each triangle on serving dish and, if desired, drizzle with additional heated Sauce.

Cost per recipe*: $13.66.

Cost per serving*: $.28.

*Based on average retail prices at national supermarkets.

Nutrition Information per serving
Calories 60, Calories From Fat 25, Saturated Fat 0.5g, Trans Fat 0g, Total Fat 3g, Cholesterol 5mg, Sodium 125mg, Total Carbohydrates 6g, Sugars 1g, Dietary Fiber 0g, Protein 3g, Vitamin A 4%, Vitamin C 2%, Calcium 0%, Iron 2%