Quick and easy chicken rolls

A recipe created in collaboration with Poulet du Québec, featuring our lean ground chicken from Ferme des Voltigeurs.

Thaw phyllo dough in refrigerator for at least 8 hours or overnight. Let stand at room temperature for 2 hours before using.
Preheat oven to 180°C (350°F).
Heat oil in non-stick skillet. Sauté onions, garlic and potato over medium heat. Sprinkle with parsley, spices, salt and pepper. Add ground chicken and use back of spoon to crumble. Sauté until meat is cooked through and pink is gone.
Cover 9 pieces of phyllo dough with a towel (about half a packet). Repack the rest and put in fridge. Take a sheet of dough and brush or spray with olive oil and fold in half. Add 60 ml (¼ cup) topping along narrowest side of dough. Fold sides back about 1 inch (2.5 cm) and roll. Place on baking sheet with seam underneath. Repeat with remaining dough sheets. Brush top with olive oil.
Bake 12 to 14 minutes or until golden. Let stand a few minutes before cutting each roll into three pieces.

Thaw phyllo dough in refrigerator for at least 8 hours or overnight. Let stand at room temperature for 2 hours before using.
Preheat oven to 180°C (350°F).
Heat oil in non-stick skillet. Sauté onions, garlic and potato over medium heat. Sprinkle with parsley, spices, salt and pepper. Add ground chicken and use back of spoon to crumble. Sauté until meat is cooked through and pink is gone.
Cover 9 pieces of phyllo dough with a towel (about half a packet). Repack the rest and put in fridge. Take a sheet of dough and brush or spray with olive oil and fold in half. Add 60 ml (¼ cup) topping along narrowest side of dough. Fold sides back about 1 inch (2.5 cm) and roll. Place on baking sheet with seam underneath. Repeat with remaining dough sheets. Brush top with olive oil.
Bake 12 to 14 minutes or until golden. Let stand a few minutes before cutting each roll into three pieces.