MOROCCAN-STYLE CHICKEN PHYLLO ROLLS
These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.
Categories Chicken Egg Bake Cocktail Party Almond Spice Cinnamon Phyllo/Puff Pastry Dough Gourmet Appetizer Hors D'Oeuvre
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 18
Steps:
- Make filling:
- Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes. Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
- When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
- Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling.
- Make rolls:
- Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
- Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter. Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
- Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling). Make another roll with remaining half stack. 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, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
- Transfer rolls to a rack to cool slightly.
PHYLLO CHICKEN
Some years ago I found this recipe and streamlined it to fit our family. The broccoli adds a lot to the rich flavor. Phyllo is fun to work with, and its flakiness turns standard ingredients into a special, satisfying entree. -Joyce Mummau, Mt. Airy, Maryland
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Brush sides and bottom of a 13x9-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter. Repeat with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. , In a large bowl, combine the chicken, bacon, broccoli and cheese; spread evenly over phyllo in baking dish. In a small bowl, whisk the eggs, cream, milk, salt and pepper; pour over chicken mixture. Cover filling with one sheet of phyllo; brush with butter. Repeat with remaining phyllo dough. Brush top with remaining butter. , Bake, uncovered, until light golden brown and thermometer reads 160°, 35-40 minutes. Let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 24g fat (13g saturated fat), Cholesterol 195mg cholesterol, Sodium 659mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
DIFFERENT CHICKEN DIVAN
This Chicken Divan recipe is different. I have 'improved' it! This is the best chicken divan - the onions make it!
Provided by Lisa Brown
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread chicken in the bottom of a 9x13 inch baking dish. Top with broccoli. In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well. Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese and top with onions.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 16.1 g, Cholesterol 64.3 mg, Fat 40.1 g, Fiber 1.5 g, Protein 18.6 g, SaturatedFat 12.2 g, Sodium 967.7 mg, Sugar 1.8 g
MOROCCAN STYLE CHICKEN PHYLLO ROLLS
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
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.
PHYLLO ROLLS FILLED WITH SPINACH AND CHICKEN
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
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
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- Heat the olive oil in a pan over medium heat and add the sliced onion. Cook for 5 minutes until the onions begin to soften. Then add the scallions and garlic and continue to cook until everything gets slightly golden, about 8 more minutes. Lower the heat, add the curry powder and cook for another 2-3 minutes. Turn the heat off.
- Add the shredded chicken to the scallion and onion mixture along with the chopped cilantro, lime juice, lime zest, and salt and pepper, to taste. Stir to combine.
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