Spicy chicken phyllo rolls
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chicken broth; or water |
| 2 | Whole skinless boneless chicken breasts | |
| 1 | cup | Lowfat sour cream |
| 3 | tablespoons | Minced scallions |
| 2 | tablespoons | Fresh lime juice |
| 1 | Jalapeno chile pepper; seeded and minced | |
| 1 | teaspoon | Cumin |
| 2 | Egg whites; beaten with | |
| 2 | tablespoons | Water |
| 12 | Sheets phyllo pastry; thawed and halved | |
| Salsa; for accompaniment | ||
Directions
In a deep 12" skillet, bring broth or water to boil and add chicken in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in liquid 20 minutes.
Cut chicken into ¼" cues.
In large bowl stir together chicken, sour cream, scallions, lime juice, jalapeno, cumin, and salt and pepper to taste. Chill covered at least 2, but no more than 3, hours.
Preheat oven to 400ø 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 minutes or until golden.
Posted to EAT-L Digest 03 Sep 96 Date: Wed, 4 Sep 1996 07:50:43 -0400 From: Betsy Burtis <ebburtis@...>