Today’s recipe is one that I have served as an entree at dinner but is also a great hors d’ouevre idea as well, simply by cutting them into smaller pieces like I did at a get together last weekend. This is another recipe that can be made in advance and just popped into the oven when you need it. I have even frozen these, thawed them and baked them with no problems. My Bakeapple Peach and Ginger Chutney is a very good accompaniment to this dish. Find that recipe here:
Phyllo Curry Chicken
12 sheets phyllo pastry
1/2 cup melted butter
Brush butter between the sheets of phyllo dough, stacking 3 sheets per serving.
4 large boneless, skinless chicken breasts, diced small
2 tsp curry powder
1 tsp sea salt
1 tsp freshly ground black pepper
1/2 tsp chinese five spice powder
3/4 cup finely diced red pepper
3 tbsp extra virgin olive oil
3 cloves finely minced garlic
Mix all ingredients together well and diide into 4 equal portions. Working on the shortest side of the phyllo pastry, spoon the filling in a straight line close to the edge, leaving a 1 1/2 inch space on either side. Fold the edges in over the filling to form the ends of the roll. Roll up the filling in the phyllo pastry and set, seam side sown, on a parchment or silicone lined baking sheet. Bake for about 35-45 minutes at 375 degrees F until the phyllo pastry is a medium golden brown.