1 Package Athens Fillo pastry sheets
1 pound deli sliced chicken
1/2 pound shredded Swiss cheese
1/4 cup Dijon Mustard plus 1 Tbs more for sauce
1/4 cup Mayonnaise plus 2 Tbs more
2 Tbs butter, melted
1/4 cup plain bread crumbs
1 tsp creamy horseradish
1 dash onion powder
1 dash garlic powder
2 tsp fresh parsley, chopped
1 Tbs buttermilk
Preheat oven to 350 degrees F.
In a small bowl combine 1/4 cup Dijon mustard and 2 Tbs mayonnaise.
Remove one sheet of phyllo dough at a time. Fold it in half and spread on bottom 1/4 of the sheet the dijon/mayo mixture . Place 2 slices chicken and 2 Tbs shredded cheese. Roll up burrito style and place on parchment lined cookie sheet. Repeat this process until all the chicken is used up. Brush top with melted butter (and seal the seam closed) and sprinkle with bread crumbs. Bake 10-15 minutes, or until golden brown. Serve on platter with Horsey dipping sauce.
Horsey sauce: In a small bowl combine 1/4 cup mayonnaise, 1 Tbs Dijon, horseradish, buttermilk, parsley, garlic powder, onion powder and salt and pepper to taste. Mix until smooth. Refrigerate until ready to serve.
This recipe can be adjusted for amount of heat in the Horsey sauce simply by adding more or less of the horseradish. My kids love this sauce as it is.