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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
12 green onions |
1 1/4 cups shredded cooked chicken |
1 1/2 tablespoons low-sodium teriyaki sauce |
1 1/2 tablespoons horseradish mustard |
1 tablespoon peeled minced gingerroot |
2 tablespoons white wine vinegar |
1 teaspoon sesame oil |
1/2 teaspoon sugar |
16 sheets phyllo pastry, thawed |
1/2 cup horseradish mustard |
Directions:
1. Remove tops of green onions; set aside white portion of onions.
2. Cut green onion tops into very thin strips; place in a bowl of ice water, and set aside.
3. Slice white portion of 3 onions; set aside. Reserve remaining onion for another use.
4. Position knife blade in food processor bowl; add chicken and next 6 ingredients. Process for 30 seconds, stopping once to scrap down the sides. Stir sliced onion into chicken mixture.
5. Place 1 phyllo sheet on a damp towel. Lightly coat phyllo with cooking spray. Layer 3 phyllo sheets on first sheet, lightly coating each sheet with cooking spray. Cut phyllo stack in half lengthwise; cut stack crosswise tohird o make 6 stacks. Keep phyllo stacks covered.
6. Spoon 1 tablespoon chicken mixture into center of 1 phyllo stack to within 1 1/2 inches of each end, parallel with long edge.
7. Roll up phyllo, jellyroll fashion, starting with long sides; twist 1 1/2 inches from each end.
8. Place firecracker, seam side down, on a baking sheet coated with cooking spray.
9. Repeat procedure with remaining phyllo and chicken mixture.
10. Bake at 400 for 15 minutes or until golden.
11. Tie each end of firecrackers with a green onion strip.
12. Serve with hot horseradish mustard.
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