| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains, Eggs |
|
Appetizers, Chicken |
24 |
Servings |
INGREDIENTS
| 3 |
c |
Chicken broth; or water |
| 2 |
|
Whole skinless boneless chicken breasts |
| 1 |
c |
Lowfat sour cream |
| 3 |
tb |
Minced scallions |
| 2 |
tb |
Fresh lime juice |
| 1 |
|
Jalapeno chile pepper; seeded and minced |
| 1 |
ts |
Cumin |
| 2 |
|
Egg whites; beaten with |
| 2 |
tb |
Water |
| 12 |
|
Sheets phyllo pastry; thawed and halved |
|
|
Salsa; for accompaniment |
INSTRUCTIONS
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 1/4" 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 400° 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@IX.NETCOM.COM>
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”