Low Fat Chicken Bastillas Recipe
Are you looking for a fabulous Low Fat Chicken Bastillas recipe? Indulge yourself in this Low Fat Chicken Bastillas as Side Dish. A good way to use up chicken is to make some delicious Low Fat Chicken Bastillas. Once you try out this Low Fat Chicken Bastillas recipe, don't forget to inform me what you think about it .
Ingredients
1 cup thickly sliced onion
2 cloves garlic, minced
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons ground turmeric
1 teaspoon ground coriander
1/8 teaspoon powdered saffron
1/4 teaspoon hot chili flakes
1 1/4 teaspoons ground cinnamon
3 cups fat-skimmed unsalted or reduced-sodium chicken broth
1 pound boned, skinned chicken breasts, cut into 1/3 by 2-inch slices
4 large egg whites
1/4 cup chopped fresh cilantro
Salt
1/3 cup finely chopped almonds
About 1 1/2 tablespoons powdered sugar
6 sheets (12 by 1.7 in.) filo dough
Cooking oil spray
2 tablespoons red jalapeno jelly
1 tablespoon cornstarch
Directions
1. In a 3- to 4-quart pan over high heat, bring onion, garlic, ginger, turmeric, coriander, saffron, chili flakes, 1/4 teaspoon cinnamon, and broth to a rolling boil. Add chicken, cover, remove from heat, and let stand until chicken is no longer pink in center (cut to test), about 2 minutes. With a slotted spoon, transfer chicken, but not onion, to a bowl. Save the cooking broth.
2. Whisk 1/4 cup of the cooking broth with egg whites just to blend. Place an 8-to 10-inch nonstick frying pan over medium heat. Pour egg mixture into pan and stir just until softly set, 3 to 5 minutes.
3. With a flexible spatula, gently combine egg mixture and cilantro with chicken. Season to taste with salt.
4. In another bowl, combine almonds, 1 1/2 tablespoons sugar, and remaining 1 teaspoon cinnamon.
5. Working quickly so filo dough doesn't dry out, lightly spray each filo sheet with oil and make 3 stacks of 2 sheets each. From a 17-inch edge, cut each stack of filo dough into 3 equal parts; you'll have 9 stacks. Lay 1 stack of 2 strips at right angles across another. With 6 more stacks, make 3 more crosses; reserve remaining stack for other uses.
6. Using a slotted spoon, mound 1/4 of the chicken mixture (add any accumulated liquid to the reserved cooking broth) onto center of each cross. Sprinkle mounds equally with almond mixture. For each bundle, gather filo strips up over filling and gently squeeze and twist to enclose. Set filo bundles well apart on an oiled 12- by 15-inch baking sheet.
7. Pull back tips of filo strips on each bundle to make "petals." Lightly spray bundles with oil.
8. Bake bastilla pastries in a 400° oven until golden brown, 15 to 18 minutes (10 to 12 minutes in a convection oven).
9- Meanwhile, boil reserved broth mixture over high heat until reduced to 2 cups, 5 to 10 minutes. Pour through a fine strainer into a bowl; discard residue. Rinse pan and return broth to it. Add jelly. Mix cornstarch with 1 tablespoon water and add to pan. Set pan over high heat and stir with a whisk until boiling.
10. With a wide spatula, transfer bastillas to plates. Dust with powdered sugar and accompany with sauce.
2. Whisk 1/4 cup of the cooking broth with egg whites just to blend. Place an 8-to 10-inch nonstick frying pan over medium heat. Pour egg mixture into pan and stir just until softly set, 3 to 5 minutes.
3. With a flexible spatula, gently combine egg mixture and cilantro with chicken. Season to taste with salt.
4. In another bowl, combine almonds, 1 1/2 tablespoons sugar, and remaining 1 teaspoon cinnamon.
5. Working quickly so filo dough doesn't dry out, lightly spray each filo sheet with oil and make 3 stacks of 2 sheets each. From a 17-inch edge, cut each stack of filo dough into 3 equal parts; you'll have 9 stacks. Lay 1 stack of 2 strips at right angles across another. With 6 more stacks, make 3 more crosses; reserve remaining stack for other uses.
6. Using a slotted spoon, mound 1/4 of the chicken mixture (add any accumulated liquid to the reserved cooking broth) onto center of each cross. Sprinkle mounds equally with almond mixture. For each bundle, gather filo strips up over filling and gently squeeze and twist to enclose. Set filo bundles well apart on an oiled 12- by 15-inch baking sheet.
7. Pull back tips of filo strips on each bundle to make "petals." Lightly spray bundles with oil.
8. Bake bastilla pastries in a 400° oven until golden brown, 15 to 18 minutes (10 to 12 minutes in a convection oven).
9- Meanwhile, boil reserved broth mixture over high heat until reduced to 2 cups, 5 to 10 minutes. Pour through a fine strainer into a bowl; discard residue. Rinse pan and return broth to it. Add jelly. Mix cornstarch with 1 tablespoon water and add to pan. Set pan over high heat and stir with a whisk until boiling.
10. With a wide spatula, transfer bastillas to plates. Dust with powdered sugar and accompany with sauce.
