Coconut Curried Chicken and Peach Phyllo Bundles

Yield: Approximately 2 dozen small appetizers

Ingredients

• ½ cup chopped white onion
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 pound chicken, cut into small cubes
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon hot sauce
• ½ cup light coconut milk
• 1/3 cup goat cheese
• ½ cup peeled and diced peaches
• 1/3 cup chopped fresh cilantro
• 24 sheets phyllo dough (14 inches x 9 inches), preferably ready-to-use
• Butter-flavored cooking spray
• Cayenne pepper or black poppy seed for garnish

Procedure

1. Preheat oven to 375°F.
2. In a medium saute pan, heat olive oil over medium heat.
3. Add in onions and saute until translucent.
4. Add in garlic and saute until fragrant.
5. Add in chicken and cook until lightly browned and no longer pink.
6. Add in spices and coconut milk. Stir well and simmer over low heat until creamy and thick.
7. Remove from heat and stir in goat cheese, peaches, and fresh cilantro.
8. Lay out one sheet of phyllo dough and cut in half length-wise. (Keep remaining phyllo covered with a slightly damp cloth to prevent drying.)
9. Spray each half with butter-flavored spray and lay one on top of each other.
10. Layer with one more sheet of phyllo cut in half and sprayed.
11. Place one tablespoon of chicken mixture on lower corner of each strip.
12. Fold dough over filling like a rectangle.
13. Continue folding, tucking in ends, until you come to the end of each strip.
14. Spray with butter-flavored cooking spray and garnish with poppy seeds or a light sprinkle of cayenne pepper.
15. Continue forming packets with remaining phyllo and filling.
16. Bake for 15-20 minutes or until golden brown.
17. Serve warm.

Credits

Recipe by AccentHealth Chef Donna Brousseau.