Gruyere Chicken Triangles

Try this chicken recipe from Pillsbury.

Gruyere Chicken Triangles

BettyCrockerRecipe by BettyCrocker

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1 hour 30 minutes

1 hour 50 minutes

60 appetizers

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Nutrition Info

  • 1 Appetizer
  • 50
  • 3g
    (Saturated Fat 1g)
  • 4mg
  • 40mg
  • 4g
    (Dietary Fiber 0g, Sugars 0g)
  • 2g
  • Percent Daily Value*
  • 2%
  • 4%
  • 2%
  • 0%
  • Exchanges
  • 1/2
  • 1/2
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

No tips for this one.

We don't have any special tips or techniques for this recipe.

Ingredients

  • 1  cup finely chopped cooked chicken
  • 1  cup chopped cooked broccoli
  • 4  oz. (1 cup) shredded Gruyere cheese
  • 1/4  cup chopped purchased roasted red bell peppers
  • 1/2  teaspoon dried fines herbes
  • 20  (17x12-inch) sheets frozen phyllo (filo) pastry, thawed
  • Nonstick cooking spray
  • Paprika

Directions

  1. 1Heat oven to 375°F. In medium bowl, combine chicken, broccoli, cheese, bell peppers and fines herbes; mix well.
  2. 2Unroll phyllo sheets; cover with plastic wrap or cloth towel. Place 1 phyllo sheet on work surface; spray with nonstick cooking spray. Top with second phyllo sheet; spray again. With sharp knife, cut phyllo into six 12-inch-long strips.
  3. 3For each appetizer, place 1 rounded teaspoon chicken mixture at end of 1 strip. Fold 1 corner of strip diagonally over filling. Continue folding to end of strip into a triangular bundle, as if folding a flag (see diagram). Place on ungreased cookie sheets; sprinkle with paprika. Repeat with remaining phyllo sheets.
  4. 4Bake at 375°F. for 15 to 20 minutes or until golden brown. Serve warm.

Categories: Course, Appetizers, Hot Appetizers

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