Chipotle Chicken Rolls

**not gluten free**

Wow. Has it really been 2 weeks since I last popped in to give an update?  There really isn’t much news on The Husband’s situation.  Most likely, we won’t hear anything until September, so if you would, please… please continue to lift him up in prayer.  Thank you to all of those who already are!  I’ve spent my days trying to be as normal as possible so there is some sort of stability in our lives.  Some days this works… other days it’s just further irritation.  

To update on my life, in addition to my normal kickboxing classes, I’ve been beating myself up at the track with my friend Kara on the off days.  I’m sure this isn’t anything to many of you, but I can jog 2 miles without taking a walk break!  Of course I’m slow as molasses, but the endurance is there!  I feel great even if I’m not seeing any major changes yet.

I’ve added an additional hour and half of workout time to my days, an hour to workout, half an hour to shower and clean up my stinky self.  That seriously cuts into my social time and my photo time and my cooking time!  I try to do my workouts right after work, but that normally leaves us having dinner between 8:30 and 9:00!  Fortunately, I have a small arsenal of speedy dinners on hand that are healthy and delicious.

Many moons ago I handed my new* (at the time) Rachael Ray cookbook: 365 No Repeats to The Husband and told him to pick something for dinner.  He turned to the middle of the book and found a few pictures, one of which were Chipotle Chicken Rolls.  ”Make these.” he says.  With a groan, I added the ingredients to my grocery list and set out to make them later that evening.  Not expecting these to be anything special (or any good at all!) I half-heartedly threw them together, shoved them in the oven and went about my merry way.  The dinner we had 20 minutes later blew my socks off!

Since then, the chipotle chicken rolls have been a staple in our house.  Served at least every 6 weeks, we’ve perfected the roll.  With the firm bite of chicken, the kick of the chipotle, tangy cheese, and tart dipping sauce, these truly are perfect. Better yet, they come together in less than 10 minutes, go in a hot oven for 25 and dinner is served.

Chipotle Chicken Rolls with Avocado Lime Dipping Sauce
Adapted from Rachael Ray

1 package ground chicken breast
1 bunch scallions, finely chopped
3 cloves garlic, crushed
1 c freshly shredded extra sharp cheddar
2 chipotles in adobo sauce,  chopped (use juice too)
Salt and pepper (go a little heavy on the salt)
8 sheets phyllo dough, thawed
butter flavored PAM non-stick spray

For the sauce:
1 large ripe avocado, pitted and peeled
Zest of 1 lime, juice of 2
Handful cilantro leaves,
Salt (go shy on this)
1/4 c olive oil

Preheat oven to 400 degrees.  Line a cookie sheet with foil, then spray heavily with non-stick spray; set aside.  Prepare a large ziploc bag by opening it and folding down the zipper part.  Set aside.

In a large bowl, combine ground chicken, garlic, scallions, cheese and chipotles and season with salt and pepper.  I say go a little heavy on the salt because ground chicken really seems to need additional salt to pull the flavors together.  So for me, instead of using a small pinch of (kosher) salt, I use a larger pinch… nothing more than a teaspoon.  If using regular table salt, I wouldn’t go more than 1/2 teaspoon.  I use latex gloves and mix this by hand.  Take the dough and place it into the ziploc bag, trimming about an inch and half off of one of the bottom corners, creating a pastry bag.  Push the chicken mixture to the corner but not through the hole.  Set aside as you prepare the phyllo.

I used to have a hard time using phyllo because I couldn’t stand the thought of using so much butter for a main dish.  Thankfully, butter-flavored PAM non-stick spray does the same thing!

Lay out a sheet of phyllo on a clean, dry surface with the widest part closest to you. Spray lightly with the PAM spray, taking care to wet the edges.  Layer another sheet of phyllo on top of the first, spray with PAM, then repeat 2 more times so you have 4 sheets that have been sprayed.  On the widest part of the phyllo, about 1″ from the edge, moving left to right, take the make-shift pastry bag filled with chicken and pipe a fat line of chicken (use half ).  (see my nifty diagram!)  Tuck the 1″ overlay over the chicken, then roll away from you, covering the chicken with phyllo.  Place on the foil lined cookie sheet.  Repeat with the remaining phyllo and chicken. Spray tops with more butter-flavored PAM and bake at 400 degrees for 20 to 25 minutes, or until phyllo is lightly brown and the chicken does not give when pressed lightly.

Let cool 5 minutes before serving.

For the dipping sauce, place the avocado, salt, lime zest, lime juice, cilantro and salt in a blender, pulse until the avocado breaks down, then turn the blender on low and drizzle in the olive oil until smooth.

*Unbelievable to me that as I found that link I realized the book was published in 2005… I’ve been making these for 5 years!  Sheesh, where does the time go?

See, I believe in these so firmly that I made a silly diagram to urge you along!  Please forgive my skilz. I’m not an artist.