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Spicy Chicken Phyllo Rolls
Ingredients
- 3 c. Chicken broth, or possibly water
- 2 whl skinless boneless chicken breasts
- 1 c. Lowfat lowfat sour cream
- 3 Tbsp. Chopped scallions
- 2 Tbsp. Fresh lime juice
- 1 x Jalapeno chile pepper, seeded and chopped
- 1 tsp Cumin
- 2 x Egg whites, beaten with
- 2 Tbsp. Water
- 12 sht phyllo pastry, thawed and halved
- Salsa, for accompaniment
Directions
- In a deep 12" skillet, bring broth or possibly water to boil and add in chicken in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 min. Remove skillet from heat and cold chicken in liquid 20 min.
- Cut chicken into 1/4" cues.
- In large bowl stir together chicken, lowfat sour cream, scallions, lime juice, jalapeno, cumin, and salt and pepper to taste. Refrigeratecovered at least 2, but no more than 3, hrs.
- Preheat oven to 400 and lighlty coat 2 baking sheets with cooking spray.
- On work surface arrange 1 phyllo rectagle with short side facing you, and lightly brush wth egg wash. Put 1 heaping tbsp filling in center of lower third of rectangle and fold long sides over to cover filling. Lightly brush folded phyllo with egg wash and roll up jelly-roll fashion. Repeat with remaining ingredients.
- Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20 to 30 min or possibly till golden brown.
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