These Curry Lime Chicken Phyllo Rolls were adapted from Ina Garten’s Crab Strudel recipe, which is awesome. But I’m not an established TV personality who regularly throws around phrases like “good olive oil” and “lunch in East Hampton,” so lump crab meat isn’t something that I’m shelling out money for very often. That’s why I decided to make a version with chicken!
Heat the olive oil in a pan over medium heat and add the sliced onion. Cook for 5 minutes until the onions begin to soften. Then add the scallions and garlic and continue to cook until everything gets slightly golden, about 8 more minutes. Lower the heat, add the curry powder and cook for another 2-3 minutes. Turn the heat off.
Add the shredded chicken to the scallion and onion mixture along with the chopped cilantro, lime juice, lime zest, and salt and pepper, to taste. Stir to combine.
Heat your oven to 400 degrees. Melt 4 tablespoons butter and set aside. Prepare a sheet pan with a layer of nonstick foil or parchment paper.
Take your phyllo dough and lay out one sheet on a clean surface. Brush it with a little melted butter and sprinkle lightly with breadcrumbs. Put another layer of phyllo dough on top, and repeat the butter and breadcrumb process again and again until you have 4 layers. Spoon half of the curry chicken mixture along one edge (lengthwise) of the phyllo. Roll it up tightly and set the roll seam side down on the baking sheet.
Repeat the process with the rest of the phyllo and chicken mixture to make a second roll. Brush each roll with the rest of the melted butter and score both rolls diagonally into 1 inch pieces with a serrated knife. You'll get about 8 pieces out of each roll. You want to cut them about ¾ of the way down, without cutting all the way through. Bake for 12 minutes, until the top is golden brown. Slice them the rest of the way through and serve immediately.