VIDEO RECIPE: Phyllo Rolls Stuffed with Curried Peanut Chicken
Look no further for the star of you holiday party appetizers!
Made with diced chicken, cream cheese, curry power, garlic powder, scallions, lemon, and a couple large dollops of Peanut Butter & Co Smooth Operator, 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!
- Yield:24 Rolls
- Prep Time:30 Minutes
- Cook Time:50 Minutes
- Total Time:1 Hour and 20 Minutes Plus Cooling Time
For the filling
2 skinless chicken breasts
1 (8-ounce) package cream cheese, softened
1-3 tbsp. whole milk
2 green onions, sliced (green and white parts)
1 tsp. garlic powder
2 tsp. 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 tsp. ground cayenne
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.
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.
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.
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.