Makes 24 appetizers
Delicious, when paired with Bella Sera® Pinot Grigio
3 tablespoons Olive oil
2 Leeks, white-part only, finely sliced
1/4 cup Water
1 Clove garlic, minced
1 lb. Boneless, skinless chicken breasts
1/4 cup Sun dried tomatoes, chopped
1/4 teaspoon Salt
1/8 teaspoon Freshly ground black pepper
1/2 cup Feta cheese, crumbled
1/2 cup Cooked crispy bacon, finely chopped
24 Sheets (12 x 17 inches) phyllo dough, thawed
1/2 cup Butter, melted
1/2 teaspoon Finely minced parsley
Preheat oven to 375 degrees. In a medium-sized nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Saute leeks for five minutes. Add water, and then simmer until liquid is absorbed and leeks are tender. Brush chicken breasts with olive oil, place on a baking sheet, then broil four minutes on each side. Let cool, then shred breasts finely and set aside. In a bowl, mix garlic, 1 tablespoon olive oil, salt and pepper. Add the shredded chicken breasts, sun dried tomatoes, feta, and bacon, then toss. Set bowl aside. Unfold phyllo dough on a clean table. Lightly butter and layer four sheets of phyllo. Cover the remaining sheets with plastic or a damp cloth to prevent drying. Cut through the layered sheets, dividing into four equal-sized strips. Place 1 tablespoon chicken mixture on top corner of each strip. Then fold corner over to opposite edge, forming a triangle. Continue folding, keeping a triangle shape with each fold, until rolled completely. Arrange triangles on a baking sheet and lightly brush with butter. Repeat with remaining ingredients, and then bake for 15 minutes or until golden brown. To serve, arrange triangles on a serving platter and garnish with minced parsley.