Spicy Chicken Phyllo Rolls Recipes

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:

• 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.

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 350°F.
• In bowl mix chicken, cheese, chilies, chili powder and garlic powder.
• Unfold dough.
• Remove 1 dough sheet leaving remaining dough covered with plastic.
• Brush with margarine.
• Repeat with 3 more sheets, stacking each on the top of the previous sheet.
• Cut stack in half crosswise into 2 rectangles.
• Place about 1 cup chicken mixture on long edge of each rectangle.
• Fold 1 inch of each short edge over chicken mixture.
• Starting at edge with chicken mixture, roll tightly.
• Place seam-side down on baking sheet.
• Brush with margarine.
• Repeat with remaining sheets and chicken mixture.
• Bake for 20 minutes or until golden.
• Slice each roll into 4 pieces.