Grilled Chicken and Goat Cheese Purse

Ingredients Weight Measure
Olive oil 1/4 cup
TABASCO® brand Original Red Sauce 3 Tbsp.
Jalapeño pepper, minced 1/8 tsp.
Salt and pepper to taste
Chicken breasts, 4 oz. each 6 ea.
Goat cheese 1 lb.
Cilantro, chopped 1-1/2 Tbsp.
Filo sheets 12 ea.
Clarified butter 1 cup

Butternut Squash Coulis

Ingredients Weight Measure
Onions, diced 1/2 cup
Garlic, minced 1-1/2 Tbsp.
Olive oil 1/4 cup
Butternut squash, cubed 2-1/2 lbs.
Chicken stock 3-1/2 cups
White wine vinegar 2 Tbsp.
Honey 1 Tbsp.
Powdered ginger 1 tsp.
Dry mustard 1/4 tsp.
Salt and pepper to taste

Jalapeño Oil

Ingredients Weight Measure
Olive oil 1/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce 2-1/2 Tbsp.


Ingredients Weight Measure
Cilantro leaves 24 ea.


  1. To make the Grilled Chicken and Goat Cheese Purse, mix the olive oil, TABASCO® Original Red Sauce and jalapeño pepper together. Adjust seasonings and marinate chicken for at least 1 hour under refrigeration. Grill chicken for a few minutes on each side until done. Dice chicken and reserve.
  2. In a mixing bowl, mix the goat cheese, chopped cilantro and chicken together and adjust the seasonings.
  3. Remove the filo sheets from box, unfold and cover immediately with a clean, lightly dampened towel so as not to dry them out. Lay the sheets out one at a time. Brush with clarified butter and fold in half, left to right. Fold in half again, top to bottom. Use one sheet per purse. Place equal amounts of filling on each sheet and make into purse. Bake in a preheated 350°F oven for 8-10 minutes and reserve.
  4. To make the Butternut Squash Coulis, in a sauce pot, sauté the onions and garlic in olive oil. Add squash and sauté until golden; then add stock and bring to a boil. Add all other ingredients and simmer until squash is tender enough to puree. Puree mixture, adjust seasonings and reserve.
  5. To make the Jalapeño Oil, mix ingredients together and reserve.
  6. For each serving, in a heated soup plate, ladle 2 oz. coulis. Place purse into center of coulis. Drizzle with jalapeño oil, top with 2 cilantro leaves and serve immediately.

Yield: 12 servings