3 cups chicken broth or water
1 1/4 pounds boneless chicken
1 cup sour cream, nonfat
3 tablespoons minced scallions
2 tablespoons lime juice
1 jalapeño, minced
1 teaspoon cumin
2 egg whites, beaten with 2 tsp. water
12 phyllo sheets, halved, 11 x 26 rectangles

In deep 12-inch skillet, bring broth to a boil and add chicken in one layer. Reduce heat and poach chicken at a bare simmer, turning once, for 7 minutes. Remove skillet from heat and cool chicken in liquid 20 minutes.

Cool and chop into 1/4-inch cubes. Stir together chicken, sour cream, scallions, lime juice, jalapeño, cumin, salt and pepper to taste. Chill filling, covered, 2 to 3 hours. Preheat oven to 400 degrees and coat 2 baking sheets with spray.

With short side of phyllo facing you, put 1 heaping tablespoon of filling in lower third of dough. Fold long side over to cover. Brush dough with egg wash and roll up jelly roll fashion. Arrange, seam sides down, and bake in batches, 20 to 30 minutes or until golden.

B-man :wink: