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Chef's Choice
Monthly Fillo Recipe Madness
Contest Month: July
Required Ingredient: corn
Monthly Theme: grilling
Ingredients
16 sheets of Athens Phyllo dough--thawed
1/4 c. melted butter or margarine
1 ear of fresh corn
1 boneless, skinless chicken breast
1/2 tsp. garlic salt
1/2 tsp cumin
1 small onion--cut into thin slices
1 small bell pepper--cut into thin slices
1/4 c. sliced black olives
1 c. shredded monterey jack cheese
Instructions
Heat grill to a medium heat. Place corn on grill to begin cooking. Coat chicken breast with garlic salt & cumin. Place chicken breast on grill and turn corn to char evenly. Cook 5 minutes per side or until juices run clear. Remove from heat & allow to rest while corn finishes. When corn is done, remove from heat, and reduce grill to low.
Cut chicken into thin slices and cut corn from cob.
On a cookie sheet, place one sheet of phyllo dough and brush with melted butter. Continue until all sheets have been used.
On prepared buttered phyllo dough, evenly spread chicken slices, corn, onion, bell pepper, and black olives. Sprinkle with cheese.
Place cookie sheet on grill and cover. Grill will act as an oven. Grill/bake pizza for 20-25 minutes or until crispy. Keep grill on low heat to prevent burning and flare ups.
Remove pizza from grill, cut into squares & serve.
Fillo product
Fillo dough
Serving
Serves 3-4
Prep Time
15-30 minutes
Cuisine
Southwestern
Occasion
Summer
Meal
Dinner
Course
Main course
keywords: grill, corn, chicken, pizza
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