- 16 sheets phyllo dough
- Butter or margarine, melted
- 2 cups cooked long grain and wild rice
- 2 whole cooked, boneless chicken breasts, halved
Preheat oven to 350ºF.
Using two sheets of phyllo at a time, lay phyllo on worksurface and brush with butter. Top with another two sheets of phyllo and brush with butter.
Working at the short end of the phyllo, place 1/2 cup of rice on the lower third of the dough. Top rice with a chicken breast half. Spoon 1/4 cup of cranberry sauce on top of chicken.
Fold the long sides and bottom of dough into center. Roll up jelly-roll style and place in a baking pan, sauce sideup. Brush with butter.
Bake until phyllo is golden brown and center is heated through, about 30 minutes. Heat remaining cranberry sauce and spoon on top of rolls before serving. Makes 4 generous servings.
PER SERVING: Calories 779, Fat Cal. 81, Protein 36grams, Carb. 138grams, Fat 9grams, Chol. 73mg, Sodium 1024mg, Vit. E (3%DV), Calcium (2%DV)