Mini Chicken Rolls


    • 4 tablespoons safflower oil
    • 1 whole boneless, skinless chicken breast (about 10 ounces), halved
    • Coarse salt and freshly ground pepper
    • 1 onion, finely chopped
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground turmeric
    • 1 1/2 teaspoons ground cinnamon, plus more for dusting
    • 3/4 cup confectioners' sugar, plus more for dusting
    • 2 large eggs, lightly beaten
    • 1/4 cup golden raisins, finely chopped (optional)
    • 1/2 cup whole blanched almonds (2 ounces), toasted
    • 12 sheets (each 12 by 17 inches) frozen phyllo dough, thawed
    • 1/2 cup (1 stick) unsalted butter, melted, for brushing


                            1. Heat 1 tablespoon oil in a medium skillet over medium heat. Season both sides of chicken with salt and pepper; saute, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer chicken and any juices to a large bowl.
                            2. Heat remaining 3 tablespoons oil in skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add ginger, turmeric, and 1/2 teaspoon cinnamon; cook, stirring constantly, until fragrant, about 1 minute.
                            3. Stir 1/4 cup sugar into mixture. Add eggs; cook, stirring, until scrambled but still moist. Transfer to bowl with chicken. Stir in raisins if desired. Season with salt and pepper; let cool.
                            4. In a food processor, pulse almonds until finely ground. Transfer to a bowl; stir in remaining 1/2 cup sugar and 1 teaspoon cinnamon.
                            5. Preheat oven to 425 degrees. On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about 1/6 of nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise into thirds and then crosswise into thirds to make 9 equal rectangles.
                            6. Working with 1 rectangle at a time, place 1 tablespoon chicken mixture about 1 inch from end of a short side, leaving a 1/2-inch border on long sides. Fold 1/2 inch of each long side over filling. Starting from the end with filling, roll into a log. Repeat process to make remaining rolls (you should have 54). Brush with butter; arrange, seam sides down, on parchment-lined baking sheets. (B'steeyas can be frozen at this point, uncovered, until firm, about 1 hour; transfer to airtight containers, and freeze up to 6 weeks.)
                            7. Bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm.

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