Smoked Chicken and Almond Dolmades

• Dipping Sauce
• 2 teaspoons cornflour
• 3/4 cup chicken stock
• 1 egg, separated
• juice of 1/2 lemon
• salt and pepper, to taste
• Filling
• 2 medium (300g) smoked chicken breasts, chopped
• 250g block PHILADELPHIA Cream Cheese, softened
• 1 tablespoon smoked almonds, roughly chopped
• grated rind and juice of 1 lemon
• 2 teaspoons chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 24 vine leaves, rinsed, patted dry, any stems removed

1. Blend cornflour with 2 tablespoons stock then combine with remaining stock in small saucepan.
2. Bring mixture to the boil, stir until thickened, then remove from heat.
3. Whisk egg white in a small bowl until stiff peaks form.
4. Add egg yolk and whisk until combined.
5. Whisk in lemon juice, then stock mixture in a thin stream until combined.
6. Return to heat and stir without boiling, until slightly thickened.
7. Season with salt and pepper.
8. Cool.
9. Combine chicken, Philly*, almonds, rind, juice and herbs for filling, mix well.
10. Place 1 tablespoon of filling at the base of each vine leaf.
11. Fold sides of leaf into the centre and roll up to enclose filling.
12. Serve with dipping sauce.

dipping sauce, cornflour, chicken stock, egg, lemon, salt, filling, chicken breasts, philadelphia cream cheese, almonds, grated rind, fresh chives, parsley, vine

Taken from www.kraftrecipes.com/recipes/smoked-chicken-almond-dolmades-103898.aspx (may not work)