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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is my best recipe on this site so far. This will give a very divine taste to an elegant dinner party. Goes well with beans and asparagus. Ingredients:
1 (16 ounce) box phyllo dough |
5 boneless cuts chicken |
1 (10 3/4 ounce) can cream of mushroom soup |
12 stalks bok choy |
1/2 cup finely chopped mushroom |
Directions:
1. Chop up buk choy leaves into about four pieces per stock.
2. Slice up chicken into medium sized cubes.
3. Chop up mushrooms finely.
4. Take phyllo dough after letting it sit in sun for about an hour and take the top three to four sheets and lay them on a cookie sheet with flour on the bottom.
5. Add all ingredients except for phyllo dough into a LARGE bowl.
6. Mix together with hands.
7. Take a scoop of filling and put into center of the phyllo sheets.
8. Cover phyllo dough with 3 more sheets of phyllo dough.
9. Pinch all sheets together and fold over to make a closed side.
10. Repeat on all sides.
11. Take off pocket with a spatula and put it onto another cookie sheet to go into oven Repeat if desired to serve more.
12. Put pockets into oven and set at 375°F; cook for 30-40 minutes.
13. Now take out your golden brown pockets and serve and enjoy.
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