Mini Chicken BSteeyas

• 4 tablespoons vegetable oil
• 1 whole boneless and skinless chicken breast (about 10 ounces), halved
• Coarse salt and freshly ground pepper
• 1 onion, finely chopped
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1 1/2 teaspoons ground cinnamon, plus more for dusting
• 3/4 cup confectioners sugar, plus more for dusting
• 2 large eggs, lightly beaten
• 1/4 cup golden raisins, finely chopped (optional)
• 1/2 cup whole blanched almonds (2 ounces), toasted
• 12 sheets (17 x 12 inches each) frozen phyllo dough, thawed
• 1/2 cup (1 stick) unsalted butter, melted, for brushing

1. Heat 1 tablespoon of the oil in a medium skillet over medium heat.
2. Season the chicken with salt and pepper on both sides; cook, turning once, until just cooked through, about 10 minutes.
3. Transfer to a plate; let cool, then finely chop.
4. Transfer the chicken and any juices to a large bowl.
5. Set aside.
6. Heat the remaining 3 tablespoons oil in the same skillet over medium heat.
7. Add the onion; cook, stirring occasionally, until softened, about 4 minutes.
8. Add the ginger, turmeric, and 1/2 teaspoon of the cinnamon; cook, stirring, until fragrant, about 1 minute.
9. Stir 1/4 cup of the sugar into the mixture.
10. Add the eggs; cook, stirring, until they are scrambled but still moist.
11. Transfer to the bowl with the chicken.
12. Stir in the raisins, if desired.
13. Season with salt and pepper; let cool.
14. In a food processor, pulse the nuts until finely ground.
15. Transfer to a bowl; stir in the remaining 1/2 cup sugar and 1 teaspoon cinnamon.
16. On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover the remaining sheets with a damp kitchen towel.
17. Lightly brush with melted butter; sprinkle with about one-sixth of the nut mixture.
18. Lay another phyllo sheet on top; lightly brush with butter.
19. Cut the stack lengthwise and then crosswise into thirds to make 9 equal rectangles.
20. Working with one rectangle at a time, place 1 tablespoon chicken mixture 1 inch from the end of a short side, leaving a 1/2-inch border on the long sides.
21. Fold 1/2 inch of the long sides over filling.
22. Starting from the end with the filling, roll into a log.
23. Repeat the process to make 54 logs.
24. Brush with butter, and arrange seam sides down on parchment-lined baking sheets.
25. Freeze (uncovered) until firm, about 1 hour.
26. Transfer to airtight containers, and freeze until ready to use, up to 6 weeks.
27. To serve, preheat oven to 425F.
28. Place logs on parchment-lined baking sheets; bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes.
29. Let cool slightly before dusting with sugar and cinnamon.
30. Serve warm.

vegetable oil, chicken, salt, onion, ground ginger, ground turmeric, ground cinnamon, confectioners sugar, eggs, golden raisins, whole blanched almonds, frozen phyllo dough, unsalted butter

Taken from www.epicurious.com/recipes/food/views/mini-chicken-b-steeyas-392208 (may not work)