Spicy Chicken Rolls Recipes

SPICY CHICKEN ROLLS

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

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.

SPICY CHICKEN PHYLLO ROLLS

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.