• Ingredients: 23
  • Serves: 24

Spicy chicken phyllo rolls with accompaniment: tomato salsa if desired.


  • Accompaniment: tomato salsa if desired



For glaze

Port Sauce

  • 2 cups tawny Port
  • 1/2 cups sugar
  • 1 tbsp. water
  • 2 tsps. cornstarch

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 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.

    For this step you will need

  2. Step 2 Remove skillet from heat and cool chicken in poaching liquid 20 minutes. Cut chicken into 1/4-inch cubes.
  3. Step 3 In a large bowl stir together chicken, sour cram, scallion, lime juice, jalapeƱo, cumin, and salt and pepper to taste.
  4. Step 4 On a work surface arrange 1 phyllo rectangle with a short side facing you and lightly brush with egg wash.
  5. Step 5 Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover.
  6. Step 6 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.
  7. Step 7 Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20 to 30 minutes, or until golden.