Spicy Chicken Phyllo Rolls

• 3 cups broth or 3 cups water
• 1 1/4 lbs boneless skinless chicken breasts
• 1 cup sour cream (non fat is fine)
• 3 tablespoons scallions, minced
• 2 tablespoons lime juice
• 1 jalapeno chile, seeded and minced
• 1 teaspoon ground cumin
• salt and pepper
• 2 egg whites, beaten with
• 2 tablespoons water
• 12 phyllo pastry sheets, but into 11 " x 26-inch rectangles, stacked between 2 sheets of wax paper and covered with a dampene
• salsa, your favorite

1. Bring broth or water to a boil and add chicken breasts in one layer.
2. 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.
3. (You can use cooked, left over chicken just as well.).
4. Cut chicken into 1/4 inch cubes.
5. In a large bowl, stir together chicken, sour cream, scallions, lime juice, jalapeno, cumin and then salt and pepper to taste.
6. Chill filling, covered, at least 2 and up to 3 hours.
7. Preheat oven to 400u0b0F and lightly coat 2 baking sheets with cooking spray.
8. On a work furface, arrange 1 phyllo rectangle with short side facing you and lightly brush with egg wash.
9. Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover.
10. Lightly brush folded phyllo with egg wash and roll up egg roll fashion.
11. Make more rolls with remaining phyllo and filling, brushing with egg wash in the same manner.
12. Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20-30 minutes, or until golden.
13. Serve with salsa.

broth, chicken breasts, sour cream, scallions, lime juice, jalapeno chile, ground cumin, salt, egg whites, water, pastry, salsa

Taken from www.food.com/recipe/spicy-chicken-phyllo-rolls-149525 (may not work)