"Shredded buffalo seasoned chicken is wrapped in phyllo dough and baked until crisp and flaky. Serve with blue cheese dressing for dipping."
Servings: 2
Ready In: 50 minutes
Ingredients:
2 (5 ounce) skinless, boneless chicken breast halves
1/4 c + 1/2 c hot pepper sauce (such as Frank's RedHot®)
6 sheets phyllo dough
1 tbsp + 1 tbsp olive oil
salt and pepper to taste
2 tbsp distilled white vinegar
1/2 c light garlic-flavored cream cheese
Directions:
1. Combine chicken and 1/4 c hot sauce in a shallow dish; marinate in the refrigerator for 1 hour. Grease a 9x13 inch baking dish.
2. Preheat oven to 350 degrees F (175 degrees C). Place phyllo sheets on work surface; cover with damp towel to keep from drying out.
3. Heat 1 tbsp olive oil in a small skillet over medium heat. Remove chicken from hot sauce; season with salt and pepper. Cook the chicken in the oil until the juices run clear, 3 to 5 minutes per side. Remove from heat; shred. Combine the shredded chicken, remaining 1/2 c of hot sauce, vinegar and cream cheese in a large bowl. Stir until creamy. Allow mixture to cool, about 5 minutes.
4. Remove 1 phyllo sheet from stack; fold in half lengthwise. Brush lightly with oil. Place 2 heaping tbsp of the chicken mixture at the bottom of the folded phyllo, about 1 inch from the bottom. Fold bottom of phyllo over filling, fold in each side, roll wrap to the end of the phyllo sheet. Repeat with remaining phyllo sheets and chicken mixture.
5. Place phyllo rolls in prepared baking dish. Bake in preheated oven until phyllo is brown and flaky, 20 - 25 minutes.
Reprinted from Allrecipes.com
