|Boneless skinless chicken breasts||1 Pound, all visible fat removed|
|Olive oil||1⁄2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Minced fresh parsley||1 Tablespoon|
|Fresh tarragon/Oregano / basil / 1/2 teaspoon dried herb||1 Tablespoon|
|Phyllo pastry sheet||10|
|Margarine||3 Tablespoon, melted (Use Acceptable Brand)|
Finely chop chicken.
Combine oil, lemon juice, garlic, parsley, tarragon and salt in a small bowl.
Add chicken and toss to coat.
Cover and refrigerate for at least 1 hour.
Preheat oven to 400Â° F.
Lightly brush a sheet of phyllo with melted margarine.
Stack a second sheet on top.
Cut the two-layer sheet into five short strips, crosswise, with scissors or a sharp knife.
Place a teaspoon of chicken filling on a two-layer strip, 1 inch away from the bottom.
Fold a corner across the filling and continue folding, corner to corner (the way a flag is folded).
The filling expands during cooking, so do not fold the dough too tightly.
Tuck the excess dough under the triangle, then place on a baking sheet.
Repeat with the remaining eight sheets of phyllo and chicken.
Lightly brush the prepared triangles with melted margarine.
Bake 15 to 20 minutes, or until golden brown.
Serving size: Complete recipe
Calories 1486 Calories from Fat 486
% Daily Value*
Total Fat 54 g83.4%
Saturated Fat 9.2 g46.2%
Trans Fat 0.1 g
Cholesterol 263.1 mg87.7%
Sodium 1678.9 mg70%
Total Carbohydrates 132 g43.9%
Dietary Fiber 5.7 g22.8%
Sugars 4.7 g
Protein 125 g249.1%
Vitamin A 72.1% Vitamin C 83.1%
Calcium 33.9% Iron 81.6%
*Based on a 2000 Calorie diet