Spicy Chicken Phyllo Rolls

Name: Spicy Chicken Phyllo Rolls
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 24 rolls
Ingredients: 3 cups broth or 3 cups water; 1 1/4 lbs boneless skinless chicken breasts; 1 cup sour cream (non fat is fine); 3 tablespoons scallions, minced; 2 tablespoons lime juice; 1 jalapeno chile, seeded and minced; 1 teaspoon ground cumin; salt and pepper; 2 egg whites, beaten with; 2 tablespoons water; 12 phyllo pastry sheets, but into 11 " x 26-inch rectangles, stacked between 2 sheets of wax paper and covered with a dampene; salsa, your favorite

⏱ 75 mins 🍽 24 rolls 🏷 Snack

These savoury rolls are perfect for serving as appetisers or snacks. The filling combines poached chicken with sour cream, lime juice, jalapeno and cumin, which is chilled before being wrapped in phyllo pastry. The rolls are baked until crisp and served with salsa. The recipe yields 24 pieces and can be prepared in advance for easy entertaining.

Ingredients

3 cups broth or 3 cups water
1 1/4 lbs boneless skinless chicken breasts
1 cup sour cream (non fat is fine)
3 tablespoons scallions, minced
2 tablespoons lime juice
1 jalapeno chile, seeded and minced
1 teaspoon ground cumin
salt and pepper
2 egg whites, beaten with
2 tablespoons water
12 phyllo pastry sheets, but into 11 " x 26-inch rectangles, stacked between 2 sheets of wax paper and covered with a dampene
salsa, your favorite

Method

Bring the broth or water to a boil and place the chicken breasts in a single layer.
Lower the heat to a bare simmer and poach the chicken for 7 minutes. Take the skillet off the heat and let the chicken cool in the liquid for 20 minutes.
You can also use leftover cooked chicken for this step.
Dice the cooled chicken into 1/4 inch cubes.
Combine the chicken, sour cream, minced scallions, lime juice, jalapeno and cumin in a large bowl, then season with salt and pepper.
Cover the bowl and refrigerate the filling for at least 2 and up to 3 hours.
Heat your oven to 400°F and spray two baking sheets lightly with cooking spray.
Lay one phyllo rectangle on your work surface with the short end closest to you and brush it lightly with the egg wash.
Place a heaping tablespoon of the filling in the centre of the lower third of the pastry and fold the long sides over to enclose it.
Brush the folded phyllo with more egg wash and roll it up tightly from the bottom.
Repeat the process with the remaining pastry and filling, brushing each with egg wash.
Place the rolls seam-side down on the prepared sheets and bake in the centre of the oven for 20-30 minutes, until they turn golden.
Offer salsa alongside for dipping.

Nutrition (per serving)

Sodium241000 mg

Recipe details

CategorySnack

AuthorGeema