Crusty Chicken With A Twist

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 1/2 cups cooked chicken, cubed
• 1 1/4 cups drained frozen spinach
• 1 (10 1/2 ounce) can low-fat cream of chicken soup (98% fat free)
• 1/3 cup parmesan cheese
• 1/3 cup water
• 1 teaspoon basil (divided)
• 1/8 teaspoon nutmeg
• 1 egg, slightly beaten
• 3/4 cup melted butter
• 1 -2 garlic clove, finely minced
• 1 (16 ounce) package phyllo dough

Recipe

• 1 spray skillet with non-stick cooking spray, set heat to medium-low, add the first eight ingredients, as listed (1/2 teaspoon of the basil), stirring after each addition.
• 2 heat throughly, turn off heat and add egg stirring to mix,set aside.
• 3 melt butter, garlic and the other 1/2 teaspoon basil in microwave safe measuring cup.
• 4 spray 9"glass pie plate with non-stick spray.
• 5 follow instructions for phyllo dough on box about keeping sheets moist.
• 6 using pastry brush dab the melted butter mixture onto phyllo dough one sheet at a time, fold sheet long ways in thirds and place spoke-fashion in pie plate, letting extra drape over side,repeat six (6) times.
• 7 take (4) more sheets dab with the butter mixture and fold into thirds and starting in the center make a cross letting extra drape over.
• 8 add the chicken spinach mixture into the center,gently lift the shorter pieces of dough and pat down, then lift the 4 longer pieces of dough and bring to center folding back leaving a 2-3" square opening.
• 9 with a 3"sheet of phyllo dough fold in half,at one end fold making a triangle, gently fold around,forming a rose, press or pinch bottom, place in center of square, make three (3).
• 10 pour left over butter over roses and phyllo dough.
• 11 bake at 350 degrees.