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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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These packets have an addicting flavor and crispiness to them. They work great as an appetizer or as part of a light dinner or brunch. Ingredients:
1 lb boneless skinless chicken breast, finely chopped |
2 teaspoons tabasco sauce |
1 teaspoon grated fresh ginger |
2 tablespoons hoisin sauce |
2 teaspoons soy sauce |
2 teaspoons sesame oil |
4 teaspoons cornstarch |
2 tablespoons cilantro, finely chopped |
2 garlic cloves, crushed |
1/4 cup water chestnut, finely chopped |
3/4 cup unsalted butter |
2 tablespoons tabasco sauce |
16 sheets phyllo dough |
sesame seeds (to garnish) |
Directions:
1. Combine all ingredients except for the last four. Mix well, cover and let set for at least 15 minutes (can be prepared ahead and refrigerated).
2. In a small sauce pan heat the butter and 2 tablespoons of Tabasco. Layer Phyllo and butter using 4 sheets of dough and leaving the top of the last sheet dry.
3. Cut crosswise into 2 inch strips. Place 1 teaspoons of the chicken mixture at one end of the strip and fold one corner diagonally over the filling and continue folding to make a triangle. Continue with the rest of the dough and chicken mixture. Brush the packets with the remaining butter and sprinkle with the sesame seeds. Bake in a 425 degree farenheit oven for 10-15 minutes or until golden brown.
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