Chipotle Chicken Rolls With Avocado Dipping Sauce Recipes

Steps:

• Preheat oven to 400 degrees Farenheit.
• Combine the ground chicken, scallions, cheese, garlic, and chipotles and season with salt and pepper.
• Transfer the mixture to a sealable plastic bag. Turn the bag into a homemade pastry bag by trimming 1 1/2 inches off one of the bottom corners of the bag.
• Arrange phyllo dough with the long side closest to you on your kitchen counter, brush liberally with the melted margarine, season with salt and pepper. Place another sheet of phyllo on top, brush with margarine again, and season with salt and pepper. Repeat with third sheet of phyllo.
• Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, ensasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log with the remaining half of the chicken mixture. Bake for 15 minutes, or until the logs feel firm to the touch.
• While the phyllo-wrapped chicken is in the oven, cut the avacado in half and remove skin and seed. Place in a food processor and combine with lime juice, cilantro, course salt, and about 3 tablespoons of water. Process until the avacaodo mixture is smooth, then stream the Olive Oil into the dressing. Season to taste.
• Once the rolls are cooked, remove from oven and let them cool just enough to handle. Cut each roll in half, then cut each half into 3 equal pieces. Serve 3 chicken rolls per person. With a small ramekin of the dipping sauce.

Steps:

• Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
• Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
• Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

Steps:

• In a small bowl, mash avocados. Stir in the mayonnaise, onion, peppers and seasonings. Chill until serving. Serve with vegetables.