Spicy Chicken Phyllo Rolls |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
Ingredients:
3 cups chicken broth or water |
2 skinless boneless whole chicken breasts ( 1 1/4 pounds) |
1 cup nonfat sour cream |
3 tablespoons minced scallions |
2 tablespoons fresh lime juice |
1 fresh jalapeño chili, seeded and minced (wear gloves) |
1 teaspoon ground cumin |
2 egg whites, beaten with 2 tablespoons water |
12 phyllo sheets, thawed if frozen, halved lengthwise to form 11- by 26-inch rectangles, stacked between 2 sheets wax paper, and covered with a dampened kitchen towel |
accompaniment: tomato salsa if desired |
Directions:
1. 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.
2. 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.
3. Preheat oven to 400°F and lightly coat 2 baking sheets with cooking spray.
4. 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.
5. 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.
6. Each roll about 61 calories and 1 grams fat (16% calories from fat). Nutritional analysis provided by Bon Appétit
|
|