Spicy Chicken Rolls Recipe 465

SPICY CHICKEN ROLL

Steps:

• Preheat your oven to 400.
• Season the chicken breasts (if you are cooking them yourself or see note below) with a sprinkle of salt and pepper and coat each one generously in the southwest seasoning.
• In a large skillet, melt the butter and oil together over medium-high heat about 4 or 5 minutes.
• Add the chicken and cook, turning once, until the meat is cooked through and no longer pink. About 10 minutes or so depending on the size of the breasts.
• Remove chicken from skillet and set aside. When cool enough to handle, shred or dice into bite size pieces.
• Pour out the skillet drippings, leaving about 1 tablespoon in the pan.
• Off the heat, add the green chiles, jalapeño and tomato paste and stir to combine.
• Add the chicken back to the skillet and stir to combine all ingredients.
• Next, bring your puff pastry out of the fridge. Open the package and dust your counter with a little flour.
• Open the pastry (it's folded into thirds) and using a rolling pin, roll it about an inch larger all the way around.
• Sprinkle the pastry with the cheese, leaving a 1" border.
• Add the filling, spreading it evenly.
• Starting on the longer side, roll up the filling and pastry to form a log.
• Pinch the ends and long seam shut with your fingers.
• Transfer to a greased or parchment paper-lined cookie sheet and slice three 2-inch slits in the top of the log to let out steam.
• Bake until golden--about 15-17 minutes.

SPICY CHICKEN ROLLS RECIPE - (4.6/5)

Steps:

• Cut the chicken breasts lengthwise but not in full. Spread them out on a cutting board and tenderize by pounding them with a kitchen hammer on the inside. Combine salt, pepper and pressed garlic cloves in a small bowl. Rub the inside of each chicken breast with this mixture. Roll them up and tighten with a thread. Wrap the chicken rolls in foil and place on a dry roasting tin. Heat the oven to 350 ºF (180 ºC). Bake the chicken rolls at this temperature for 40 min. Let them cool well before serving.

SPICY CHICKEN ROLLS

Steps:

• Preheat oven to 350°F.
• In bowl mix chicken, cheese, chilies, chili powder and garlic powder.
• Unfold dough.
• Remove 1 dough sheet leaving remaining dough covered with plastic.
• Brush with margarine.
• Repeat with 3 more sheets, stacking each on the top of the previous sheet.
• Cut stack in half crosswise into 2 rectangles.
• Place about 1 cup chicken mixture on long edge of each rectangle.
• Fold 1 inch of each short edge over chicken mixture.
• Starting at edge with chicken mixture, roll tightly.
• Place seam-side down on baking sheet.
• Brush with margarine.
• Repeat with remaining sheets and chicken mixture.
• Bake for 20 minutes or until golden.
• Slice each roll into 4 pieces.

SPICY SPRING ROLLS

Steps:

• In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil. Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let cool in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrappers one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro.
• Fold the side corners into the center. Fold the bottom into the center, making sure the three corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towels and serve with your favorite dipping sauce.

SPICY CHICKEN PHYLLO ROLLS

Steps:

• Bring broth or water to a boil and add chicken breasts in one layer.
• Reduce heat and poach chicken at a bare simmer for 7 minutes. Remove skillet from heat and cool chicken in poaching liquid for 20 minutes.
• (You can use cooked, left over chicken just as well.).
• Cut chicken into 1/4 inch cubes.
• In a large bowl, stir together chicken, sour cream, scallions, lime juice, jalapeno, cumin and then salt and pepper to taste.
• Chill filling, covered, at least 2 and up to 3 hours.
• Preheat oven to 400°F and lightly coat 2 baking sheets with cooking spray.
• On a work furface, arrange 1 phyllo rectangle with short side facing you and lightly brush with egg wash.
• Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover.
• Lightly brush folded phyllo with egg wash and roll up egg roll fashion.
• Make more rolls with remaining phyllo and filling, brushing with egg wash in the same manner.
• Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20-30 minutes, or until golden.
• Serve with salsa.

GRILLED CHICKEN ROLLS WITH SPICY SAUCE

Steps:

• Preheat grill to medium heat. Place chicken, smooth-sides down, on cutting board. Top each evenly with 1 ham slice, red pepper slices and scallions. Roll up tightly.
• Cut each roll into 4 slices. Skewer each slice onto wooden skewer, leaving some space in between for even grilling. Mix mayo and ground red pepper in small bowl; reserve 2 Tbsp. for dipping. Brush chicken with remaining mayo mixture.
• Grill chicken 12 to 15 min. or until chicken is cooked through (170°F), turning every 4 min. Serve with reserved 2 Tbsp. dipping sauce.

SPICY CHICKEN PHYLLO ROLLS

Steps:

• 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. Remove skillet from heat and cool chicken in poaching liquid 20 minutes. Cut chicken into 1/4-inch cubes.
• In a large bowl stir together chicken, sour cram, scallion, lime juice, jalapeño, cumin, and salt and pepper to taste. Chill filling, covered, at least 2 and up to 3 hours.
• Preheat oven to 400°F and lightly coat 2 baking sheets with cooking spray.
• On a work surface arrange 1 phyllo rectangle with a short side facing you and lightly brush with egg wash. Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover. 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.
• Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20 to 30 minutes, or until golden. Serve rolls with salsa if desired.