Wild Rice and Cranberry Filo Rolls

Wild Rice and Cranberry Filo Rolls
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Makes 4 generous servings


16 sheets filo pastry
Butter or margarine, melted
2 cups cooked long grain and wild rice
2 whole cooked, boneless chicken breasts, halved
2 1/2 cups Ocean Spray® Whole Berry Cranberry Sauce


Preheat oven to 180ºC.

Using two sheets of filo at a time, lay filo on worksurface and brush with butter. Top with another two sheets of filo and brush with butter.

Working at the short end of the filo , place 1/2 cup of rice on the lower third of the pastry sheet. 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 pastry sheet into center. Roll up jelly-roll style and place in a baking pan, sauce sideup. Brush with butter.

Bake until filo 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.

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