1/2 med red onion roughly chopped
2 cloves garlic
1 small carrot peeled and roughly chopped
1 med. celery stalk roughly chopped
1/3 cup Italian parsley chopped
3/4 tsp dried oregano
3/4 tsp dried basil
3/4 tsp kosher salt
1/2 tsp red pepper flakes
1 tbs white wine
black pepper to taste
8 sheets Athens phyllo dough (thawed)
Olive oil spray
Pesto sauce
Preheat oven to 350 degrees F
Place all ingredients except the phyllo dough sheets in a food processor. Pulse until all ingredients are combined and semi smooth. On a non stick baking sheet place one Athens Phyllo sheet, spray with olive oil and fold length wise. Spray folded sheet once more with olive oil. Evenly spoon 2 tbs of filling at one end of the sheet. Fold over the sides 1/2 in. and roll into cigar shape. Place on non stick baking sheet. Repeat to make a total of 8 chicken and phyllo roll-ups.
Place into the oven and bake for 30 minutes or until golden brown.
Let cigars cool cut in to 4 pieces per roll and dip in your favorite pesto sauce.
