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Add a photoRaciónes: 12
Ingredientes
- 3 c. Chicken broth, or possibly water
- 2 whl skinless boneless chicken breasts
- 1 c. Lowfat lowfat sour cream
- 3 Tbsp. Chopped scallions
- 2 Tbsp. Fresh lime juice
- 1 x Jalapeno chile pepper, seeded and chopped
- 1 tsp Cumin
- 2 x Egg whites, beaten with
- 2 Tbsp. Water
- 12 sht phyllo pastry, thawed and halved
- Salsa, for accompaniment
Direcciones
- In a deep 12" skillet, bring broth or possibly water to boil and add in chicken in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 min. Remove skillet from heat and cold chicken in liquid 20 min.
- Cut chicken into 1/4" cues.
- In large bowl stir together chicken, lowfat sour cream, scallions, lime juice, jalapeno, cumin, and salt and pepper to taste. Refrigeratecovered at least 2, but no more than 3, hrs.
- Preheat oven to 400 and lighlty coat 2 baking sheets with cooking spray.
- On work surface arrange 1 phyllo rectagle with short side facing you, and lightly brush wth egg wash. Put 1 heaping tbsp filling in center of lower third of rectangle and fold long sides over to cover filling. Lightly brush folded phyllo with egg wash and roll up jelly-roll fashion. Repeat with remaining ingredients.
- Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20 to 30 min or possibly till golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 51 | |
| Calories from Fat 35 | 69% |
| Total Fat 3.98g | 5% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 114mg | 5% |
| Potassium 104mg | 3% |
| Total Carbs 1.18g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.75g | 1% |
| Protein 2.83g | 5% |
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