Spicy Chicken Phyllo Rolls Recipe 425

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SPICY CHICKEN ROLLS



Spicy Chicken Rolls image

Make and share this Spicy Chicken Rolls recipe from Food.com.

Provided by Katt8953

Categories     Chicken

Time 35m

Yield 16 appetizers

Number Of Ingredients 7

2 cups chopped cooked chicken
2 cups shredded monterey jack cheese (about 8 ounces)
1/4 cup drained canned chopped green chili
2 teaspoons chili powder
1/2 teaspoon garlic powder
8 sheets frozen phyllo dough, thawed
3 tablespoons margarine or 3 tablespoons butter, melted

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.

SPICY CHICKEN PHYLLO ROLLS



Spicy Chicken Phyllo Rolls image

Categories     Chicken     Bake     Cocktail Party     Low Fat     Spring     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes about 24 hors d'oeuvres

Number Of Ingredients 10

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

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.

PHYLLO ROLLS FILLED WITH SPINACH AND CHICKEN



Phyllo Rolls Filled With Spinach and Chicken image

These spinach, chicken stuffed rolls is easier then it looks. Looks like you took hours to make this exquisite dinner. Place slice of the rolls on your favorite chicken gravy served with simple white rice. Or slice into appetizer size slices for fun pickens! This recipe make 2 rolls.

Provided by Rita1652

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

8 tablespoons unsalted butter, melted
1 tablespoon sliced garlic
1/3 cup seasoned dry bread crumb
1/3 cup crushed cashews
6 sheets phyllo dough (each 14X18, 3 sheets pre roll)
10 ounces frozen spinach, defrosted and squeezed of all moisture
1 egg
2 tablespoons instant minced onion
1/8 teaspoon cayenne
1/4 teaspoon dried basil
6 ounces chicken breasts, poached or roasted shredded
1 tablespoon ranch dressing or 1 tablespoon blue cheese dressing

Steps:

  • Preheat oven to 425 degrees.
  • Mix the melted butter, garlic, breadcrumbs, & cashews (ingredients for the spread between layers of phyllo dough.
  • ) Split in half.
  • One pre roll.
  • Mix Spinach Filling ingredients together the Spinach, Egg, onions, cayenne, & Basil.
  • Split in half.
  • One pre roll.
  • Mix chichen and dressing.
  • Split in half.
  • Start with one phyllo sheet short side toward you.
  • Take 1/2 of the butter mixture and spread it on one sheet, repeat laying a sheet of phyllo and the rest of the other half of butter mixture.
  • Lay the third sheet over the butter mixture.
  • Place 1/2 of the chicken over the prepared phyllo follow with 1/2 the spinach mixture.
  • Roll up short end to short end and place on cookie sheet pan.
  • When rolling remember you are in control so roll firmly.
  • And tenderly spread the rolls with any butter that escapes onto your hand onto the outside of the rolls.
  • Repeat with the other half of ingredients to make the other roll.
  • Bake for 20 minutes.
  • Slice into quarters for a meal or eighths for an appetizer.

Nutrition Facts : Calories 538.9, Fat 38.3, SaturatedFat 18.2, Cholesterol 142.3, Sodium 528.4, Carbohydrate 32, Fiber 4.1, Sugar 3.1, Protein 19.4

MOROCCAN STYLE CHICKEN PHYLLO ROLLS



Moroccan Style Chicken Phyllo Rolls image

THIS is the recipe that shocked me!! In any normal flipping through a magazine or cookbook, I would have passed the recipe by without a second thought. BUT, I LOVED IT!!! Serve this with the Spicy Tomato Sauce that is also in this cookbook. Just a wonderful appetizer. A bit lengthy....yet worth the oooohhs and aaahhhhs!!! **NOTE: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered. They can also be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap. Cut frozen rolls, then bake (do not thaw) in a preheated 350ºF oven for about 20 min.

Provided by SkinnyMinnie

Categories     Chicken Thigh & Leg

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 small onion, finely chopped
1 tablespoon olive oil
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 lbs chicken thighs, with skin and bones
3/4 cup chicken broth
1/2 cup water
1 (3 inch) cinnamon sticks
1/4 cup sliced almonds, toasted and coarsely chopped
2 large eggs, lightly beaten
1/2 cup butter, melted
8 phyllo pastry sheets, thawed if frozen
1 teaspoon ground cinnamon
2 teaspoons brown mustard seeds

Steps:

  • Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in 3-quart heavy saucepan over moderate heat, stirring until softened, about 5 minute.
  • Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 min total.
  • Transfer chicken with tongs to a bowl, reserving liquid.
  • When chicken is cool enough to handle, shred; discarding skin and bones and transfer to a large bowl.
  • Tranfer the cooking liquid to a 2 cup glass measuring cup (do not clean the saucepan) and let stand 1 min, then skim off fat and discard cinnamon stick.
  • Return liquid to saucepan and simmer over medium high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minute.
  • Stir in the shredded chicken along with the chopped toasted almonds.
  • Reserve 2 Tbs beaten egg in a cup for egg wash; lightly season the remaining egg with salt and pepper, then cook in 1/2 Tbs butter in a nonstick skillet over medium high heat, stirring until just set but still slightly soft.
  • Stir the scrambled egg into the filling.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 450ºF.
  • Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with a damp kitchen towel.
  • Brush the 1 sheet GENEROUSLY with melted butter.
  • Evenly sift 1/4 tsp cinnamon over the butter phyllo using a fine mesh sieve, then top with another phyllo sheet and GENEROUSLY brush with butter.
  • Cut the phyllo sheets in half, then arrange one half in front of you to work with.
  • Spread 1/4 cup chicken filling in a narrow strip along the edge nearest you, then roll up filling tightly in phyllo.
  • Before completing the roll, brush the remaining edge with butter to seal. No need to fold or seal the ends, just leave them open.
  • Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkled).
  • Make another roll with remaining half of phyllo sheets.
  • 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 for 12 min, switching position of baking sheets after 6 min until phyllo is golden brown.
  • Transfer rolls to a rack to cool slightly.

SPICY CHICKEN PHYLLO ROLLS RECIPE - (4.2/5)



Spicy Chicken Phyllo Rolls Recipe - (4.2/5) image

Provided by Angela-4

Number Of Ingredients 12

1 tablespoon canola oil
1 1/4 pounds ground chicken
1 Vidalia onion,finely chopped
1 (4-oz) can chopped mild green chilies
1 (1-oz) package saltfree taco seasoning
2 garlic cloves, minced
1 cup reduced-fat shredded sharp cheddar cheese
2 tablespoons reducedfat sour cream
1/4 cup fresh cilantro,chopped
4 scallions, finely chopped
16 (9x14) sheets frozen phyllo dough, thawed
1 cup low-sodium mild green salsa

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

SPICY CHICKEN PHYLLO ROLLS



Spicy Chicken Phyllo Rolls image

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

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

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

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