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The tissue-thin layers of phyllo dough dry out very quickly, so while working with one, keep remaining sheets covered with a damp cloth.
3 Cups / 750 mL Cooked Watkins
Harvest Treasures Brown & Wild Rice Blend
Watkins Cooking Spray
1 lb. / 454 g Ground Chicken
1 Cup / 250 mL Chopped Fresh Portabella Mushrooms
1 Cup / 250 mL Chopped Green Onions
1 Package (10 oz. / 280 g) Frozen Chopped Spinach, thawed and
well drained
1/4 Cup / 60 Feta Cheese
2 Tbsp. / 30 mL Watkins Chicken Soup Base
2 teas. / 10 mL Watkins Mediterranean Herb Rub
1 teas. / 5 mL Watkins Garlic Liquid Spice
12 Sheets Phyllo Dough (can be found fresh or frozen)
Coat large skillet with cooking spray; place over medium-high heat until hot. Add chicken, mushrooms and onion; cook 2 to 4 minutes or until chicken is not longer pink and vegetables are tender. Reduce heat to medium; add rice, spinach, feta cheese, soup base, herb rub and garlic liquid spice; mix well. Working with one phyllo sheet at a time, spray one sheet with cooking spray; fold sheet in half lengthwise. Place 3/4 to 1 cup/180 to 250 mL of rice mixture on bottom of smaller side of cough. Fold long edges over and roll up tightly. Place on baking sheet. Repeat with remaining dough. Spray tops of each roll with cooking spray. Bake at 400°F / 205°C for 15 to 20 minutes or until golden brown. Serve immediately. Makes 12 servings.
Nutritional Information
Per Serving:
Calories 150; Protein 10g, Carbohydrates 14g, Sodium 260mg, Fat
7g, Saturated Fat2g, Cholesterol 35 mg, Dietary Fiber 2g
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© Copyright 1999 The Rising Stars Team
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