- 2 /3 cups balsamic vinegar
- 1 tbsp Sugar
- 1 tbsp water
- 2 sprigs fresh rosemary
- 2 garlic cloves,s halved lengthwise
- 2 tsps Olive oil
- 1/3 cups fat-free chicken broth
- 2 tbsps chopped rosemary
- 1/2 tsps Salt
- 4 portobello mushroom caps (1 1/2 lbs.), stems removed
- 4 roasteds red pepper halves
- 4 kaiser rolls,s split and toasted
- 6 ounces smoked or fresh mozzarella, sliced
1. In a saucepan over low heat, melt the butter with 2 tablespoons of the oil.
2. Brush a 9-by-13-inch baking dish with some of the butter-oil mixture.
3. In a large nonstick frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the spinach and dill and cook, stirring almost constantly, until all the moisture evaporates, about 2 minutes.
4. Transfer the mixture to a large bowl and let cool slightly. Stir in the chicken and feat cheese, and then the eggs, 1.4 teaspoon salt and ¼ teaspoon pepper.
5. Preheat the oven to 350 degrees.
6. Stack the filo sheets on a work surface and cover with a barely damp kitchen towel. Lightly brush 1 sheet with the butter-oil mixture and fit it into the prepared baking dish, letting the excess dough extend over the dish edges. Repeat with 5 more filo sheets. Spread the chicken filling on top. Again brushing each sheet, top with 5 more filo sheets. Top with the final filo sheet, unbrushed, tucking the top filo layers into the dish and under the bottom layers. Brush with the remaining butter-oil mixture.
7. Bake until golden brown, 50-60 minutes. Remove from the oven and let stand for 10 minutes. Cut into squares and serve hot.
Serves: 12
Source: Williams-Sonoma Chicken, Simon and Schuster
