VIDEO RECIPE: Phyllo Rolls Stuffed with Curried Peanut Chicken
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Made with diced chicken, cream cheese, curry power, garlic powder, scallions, lemon, and a couple large dollops of peanut butter, the filling to these phyllo rolls are easy-to-find ingredients, and the whole dish is quick to make. Once the phyllo rolls are assembled and brushed with butter they’re baked in the oven to a crispy finish.
These rolls are paired with a honey and chili powder sauce and the result is a combustion of creaminess and crunch, and out of-this-world sweet and spicy flavors!
Prep time: 30 minutes
Cook Time: 50 minutes
Total time: 1 hour and 20 minutes plus cooling
Yield: 24 rolls
For the filling
2 skinless chicken breasts
1 (8-ounce) package cream cheese, softened
1/2 cup Smooth Operator peanut butter
1-3 tablespoons whole milk
2 green onions, sliced (green and white parts)
1 teaspoon garlic powder
2 teaspoons curry powder
1/2 lemon, juiced
For the phyllo
1 box phyllo, thawed
1 cup (2 sticks) unsalted butter, melted
For the dip
1/2 cup honey
1/2 teaspoon ground cayenne
1. Preheat oven to 350°F. Season chicken breasts generously with salt, pepper, and olive oil. Place in a baking dish and bake 30 minutes or until fully cooked. Let cool slightly, and chop finely.
2. In a bowl, combine warm chopped chicken, softened cream cheese, and peanut butter. Mix until smooth and evenly combined, adding milk if necessary to achieve a creamy consistency. Mix in green onions, garlic powder, curry powder, and lemon juice. Taste and adjust seasoning if necessary.
3. Line a baking sheet with parchment paper and set aside. Remove phyllo from package and cut into twelve 6-inch by 8-inch rectangles. (Store remaining phyllo). Cover with a damp paper towel. Starting with one sheet of phyllo, brush generously with butter, then spoon a strip of filling along the edge of the shorter side. Roll the phyllo into a tight tube, and then place on the prepared baking sheet. Repeat with rest of phyllo and filling, then brush all the rolls with a bit more butter.
4. Bake about 20 minutes, or until phyllo is crisp and golden brown. Let cool 5 minutes while you whisk together honey and cayenne. Cut each slightly cooled roll in half and serve with honey.
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