Yield: 6 servings
3 cups ground cooked chicken meat, such as rotisserie chicken
2 cups sundried tomatoes in oil, drained and diced fine
1/4 cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons shredded Parmesan cheese
1 tablespoon hot sauce (Cholula brand preferred)
2 tablespoons chopped fresh basil
2 teaspoons garlic powder
1/4 cup grated Gouda cheese
2 teaspoons lemon juice
1 egg, beaten
4 sheets phyllo dough
In large bowl mix first 10 ingredients (through lemon juice) together well. Fold in egg.
Lay one piece of the phyllo dough out on clean surface. Spray with pan spray.
Lay second sheet of phyllo dough over first sheet and spray second sheet with pan spray. Repeat with remaining sheets.
Spread chicken mixture onto phyllo sheet. Roll up jelly-roll style, folding in sides to create a sealed end.
Spray with pan spray on outside surface of phyllo. Transfer to sheet pan and bake at 450 degrees until phyllo is golden brown.
Remove from oven and allow to sit for 5 minutes. Slice into 1/4-inch rounds. Serve with a small salad, if desired.
Chef Robert Carter, a longtime executive chef in Charleston, has appeared on the Food Network and Martha Stewart Live and been featured in numerous publications, including Food & Wine, Esquire, Bon Appetit and The New York Times.