Coconut Curry Chicken Phyllo Rolls

I have been neglecting this site terribly the last few months, but that is all about to change.... :) Here are some new recipes that I tried last week which all turned out fabulously!

Coconut Curried Chicken Phyllo Rolls
-> from Canadian Living

Serving(s):55

Spicy and slightly sweet, these pretty morsels have a creamy consistency from the coconut milk.

Ingredients
• 1 lb (500 g) boneless skinless chicken breasts
• 1/2 tsp (2 mL) cornstarch
• 3/4 cup (175 mL) light coconut milk
• 1 tsp (5 mL) vegetable oil
• 4 tsp (20 mL) mild curry paste or powder
• 4 tsp (20 mL) strained mango chutney
• 1 tbsp (15 mL) lemon or lime juice
• 1/3 cup (75 mL) dried currants (optional)
• 2 tbsp (25 mL) chopped fresh coriander
• 2 tbsp (25 mL) toasted ground almonds
• 11 sheets phyllo pastry
• 1/3 cup (75 mL) butter, melted
• 55 fresh coriander leaves

Preparation
Pour water into large skillet to depth of 2 inches (5 cm); bring to boil. Add chicken; reduce heat and simmer for about 10 minutes or just until no longer pink inside. Drain and let cool; cut into 1/4-inch (5 mm) dice. Set aside.Whisk cornstarch into coconut milk; set aside. In skillet, heat oil over medium heat; cook curry paste, stirring, for 1 minute. Stir in coconut milk and bring to boil, stirring. Stir in chutney and lemon juice just until chutney is dissolved. Remove from heat. Stir in chicken, dried currants (if using), chopped coriander and almonds; let cool. (Filling can be refrigerated in airtight container for up to 12 hours.)Place 1 sheet of the phyllo on work surface, keeping remaining phyllo covered with plastic wrap then damp towel. Cut sheet lengthwise into five 2-1/2-inch (6 cm) wide strips; brush lightly with butter.Spoon heaping teaspoonful (5 mL) filling about 1/2 inch (1 cm) from 1 end and sides of each strip. Place coriander leaf in same position at other end.Fold both long sides over centre, covering filling and leaf. Fold end border over filling and roll up to other end. Brush lightly with butter.Place on baking sheet; let cool until butter is hardened. Repeat with remaining phyllo. (Rolls can be prepared to this point and frozen, then stored in layers separated by waxed paper in rigid airtight container for up to 1 week. Do not thaw.)Bake in centre of 375°F (190°C) oven for 15 to 18 minutes for fresh, 20 minutes for frozen, or until golden and crispy. Serve warm or at room temperature.

Tips: You can use regular coconut milk instead of the light. If you can't find either, substitute whipping cream; dissolve cornstarch in 1 tsp (5 mL) water.

Nutritional information
Per piece: about 39 cal, 2 g pro, 2 g total fat (1 g sat. fat), 3 g carb, trace fibre, 8 mg chol, 47 mg sodium. % RDI: 1% iron, 1% vit A.

Aussie Chicken

This is one of Brian and my favourite chicken recipes! I have never bothered to pound the chicken, use cheddar cheese and skip the mushrooms (surprise!) and it's turned out fantastic every time!

Aussie Chicken

Rated: 5 out of 5 by 1509 members
Prep Time: 25 Minutes
Cook Time: 25 Minutes Ready In: 1 Hour 20 Minutes
Yields: 4 servings

INGREDIENTS:
4 skinless, boneless chicken
breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-
Monterey Jack cheese
2 tablespoons chopped fresh parsley

DIRECTIONS:
1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.