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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. Bertolli® Classico Olive Oil
- 1/3 cup shallots (finely chopped, or onions)
- 1 1/2 cups Bertolli® Tomato & Basil Sauce
- 1 lb. boneless skinless chicken breasts (broiled or grilled and shredded)
- 1/3 cup roasted red peppers (finely chopped)
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 2 Tbsp. grated Parmesan cheese
- 1 Tbsp. pinenuts (optional)
- 24 sheets phyllo dough (12 x 17 in., thawed)
- 1/2 cup I Can't Believe It's Not Butter!® Spread (melted)
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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.
NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories680Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol75mg25% |
Sodium1220mg51% |
Potassium580mg17% |
Protein34g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate64g21% |
Dietary Fiber2g8% |
Sugars0g |
Vitamin A25% |
Vitamin C15% |
Calcium6% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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