SPICY CHICKEN PHYLLO ROLLS
Serve these tasty finger rolls as appetizers or snacks; they can be made ahead of time and then baked just before serving.
Provided by Geema
Categories Lunch/Snacks
Time 1h15m
Yield 24 rolls
Number Of Ingredients 12
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.
Nutrition Facts : Calories 79.8, Fat 3, SaturatedFat 1.5, Cholesterol 18, Sodium 241, Carbohydrate 5.9, Fiber 0.2, Sugar 0.3, Protein 6.9
MOROCCAN-STYLE CHICKEN PHYLLO ROLLS
These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.
Categories Chicken Egg Bake Cocktail Party Almond Spice Cinnamon Phyllo/Puff Pastry Dough Gourmet Appetizer Hors D'Oeuvre
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 18
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.
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