Impress your guests with these starters using Athens® or Apollo fillo dough.
SPICY CHICKEN PHYLLO ROLLS
1 cup chicken broth
1 bottle Mexican beer
1 pound skinless, boneless chicken breasts
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 cups onion, cut into 1/2-inch dice
1 teaspoon curry powder
1 teaspoon cumin, ground
1/2 teaspoon cayenne pepper
1/2 cup sour cream (or plain yogurt)
1/4 cup raisins
1 tablespoon dark brown sugar
Salt and pepper to taste
2 tablespoons unsalted butter
20 sheets Athens® Fillo Dough (9”x14”), thawed
In a medium skillet, bring broth and beer to a boil. Add chicken breasts, then lower heat and simmer, for 7 minutes. Remove from heat and
let cool. Dice chicken into 1/2-inch cubes.
In another medium skillet, heat 1 tablespoon oil over medium heat. Add garlic,
onions, curry, coriander, and
cayenne pepper, and cook for 5 minutes or until onions are tender. Remove from heat
and let cool.
In a large bowl, combine chicken, onion mixture, sour cream, raisins, brown sugar, and salt and pepper to taste.
In a small saucepan over medium heat, melt the butter with 2 tablespoons oil. Layer 5 phyllo sheets, brushing each with the butter–oil mixture.
Cut the width of layered phyllo into 4 strips. Place about 2 tablespoons of filling at one end of phyllo strip, leaving 1" from end and 1/2" from each
side free of any filling. Fold phyllo up over the filling to form a roll. Fold side edges in to enclose the sides. Roll up to the end of phyllo strip. Brush
outside of roll with butter–oil mixture. Repeat process three times to make16 rolls.
Bake seam side down, at least 1" apart, on ungreased cookie sheet or baking pan in preheated 350ºF oven for
10 to 15 minutes or until golden brown. Serve warm or at room temperature.