Spicy Chicken Phyllo Rolls Recipe 425

Steps:

• Preheat oven to 375°F. Spray two baking sheets with nonstick spray. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, chilies, taco seasoning and garlic. Cook, stirring occasionally, over medium heat, until the chicken is browned and any liquid has completely evaporated, about 8 minutes. Remove from heat. Stir in cheese, sour cream, cilantro and scallions, mixing with a fork until well blended. 3. Place one sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Lightly spray the phyllo sheet with nonstick spray, then fold it in half lengthwise. Place about 2 tablespoons of filling in the center of the bottom end of the phyllo. Roll up jelly-roll fashion. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray. 4. Repeat with remaining phyllo sheets, filling and cooking spray to make a total of 16 rolls. 5. Bake until the filling is hot and the rolls are lightly golden, 20-25 minutes. Let cool 5 minutes, then cut each roll in half. Serve with the salsa. NUTRITION INFORMATION Per serving [2 rolls (4 halves) with 2 tablespoons of salsa]: 390 calories; 17 g total fat (2.5 g saturated fat, 0 g trans fat); 60 mg cholesterol; 390 mg sodium; 31 g total carbohydrate; 3 g dietary fiber; 22 g protein Dietary exchanges: 2 starch, 1 medium-fat meat, 1 lean meat, 11/2 fat, 1/2 vegetable

Steps:

• Make filling:
• Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes. Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
• When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
• Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling.
• Make rolls:
• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter. Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
• Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling). Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.
• Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere. Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets. Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
• Transfer rolls to a rack to cool slightly.

Steps:

• Preheat oven to 425 degrees F.
• Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet, butter it and top with a second sheet. Divide the chicken in half. Form a 1-inch thick log the length of the long side of the phyllo dough. Roll the log in phyllo tightly. Cut the chicken filled phyllo into 4 "cigars" and brush with a dab more butter. Repeat to make a total of 8 chicken and phyllo roll-ups.
• Bake 12 to 15 minutes until golden.

Steps:

• Preheat oven to 425 degrees.
• Mix the melted butter, garlic, breadcrumbs, & cashews (ingredients for the spread between layers of phyllo dough.
• ) Split in half.
• One pre roll.
• Mix Spinach Filling ingredients together the Spinach, Egg, onions, cayenne, & Basil.
• Split in half.
• One pre roll.
• Mix chichen and dressing.
• Split in half.
• Start with one phyllo sheet short side toward you.
• Take 1/2 of the butter mixture and spread it on one sheet, repeat laying a sheet of phyllo and the rest of the other half of butter mixture.
• Lay the third sheet over the butter mixture.
• Place 1/2 of the chicken over the prepared phyllo follow with 1/2 the spinach mixture.
• Roll up short end to short end and place on cookie sheet pan.
• When rolling remember you are in control so roll firmly.
• And tenderly spread the rolls with any butter that escapes onto your hand onto the outside of the rolls.
• Repeat with the other half of ingredients to make the other roll.
• Bake for 20 minutes.
• Slice into quarters for a meal or eighths for an appetizer.

Steps:

• Bring broth or water to a boil and add chicken breasts in one layer.
• Reduce heat and poach chicken at a bare simmer for 7 minutes. Remove skillet from heat and cool chicken in poaching liquid for 20 minutes.
• (You can use cooked, left over chicken just as well.).
• Cut chicken into 1/4 inch cubes.
• In a large bowl, stir together chicken, sour cream, scallions, lime juice, jalapeno, cumin and then salt and pepper to taste.
• Chill filling, covered, at least 2 and up to 3 hours.
• Preheat oven to 400°F and lightly coat 2 baking sheets with cooking spray.
• On a work furface, arrange 1 phyllo rectangle with short side facing you and lightly brush with egg wash.
• Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover.
• Lightly brush folded phyllo with egg wash and roll up egg roll fashion.
• Make more rolls with remaining phyllo and filling, brushing with egg wash in the same manner.
• Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20-30 minutes, or until golden.
• Serve with salsa.

Steps:

• In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in poaching liquid 20 minutes. Cut chicken into 1/4-inch cubes.
• In a large bowl stir together chicken, sour cram, scallion, lime juice, jalapeño, cumin, and salt and pepper to taste. Chill filling, covered, at least 2 and up to 3 hours.
• Preheat oven to 400°F and lightly coat 2 baking sheets with cooking spray.
• On a work surface arrange 1 phyllo rectangle with a short side facing you and lightly brush with egg wash. Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover. Lightly brush folded phyllo with egg wash and roll up jelly-roll fashion. Make more rolls with remaining phyllo and filling, brushing with egg wash in same manner.
• Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20 to 30 minutes, or until golden. Serve rolls with salsa if desired.