1/2 teaspoon spicy hot mustard (found on the oriental food isle)
1/2 teaspoon red pepper flakes/crushed red pepper
1/2 cup chicken broth
1/3 cup BRIANNAS Saucy Ginger Mandarin Dressing
2 tablespoons flour
1 cup chicken, cooked, chopped
1-10 oz. bag coleslaw mix
1-8 oz. package phyllo dough, thawed (large sheets – approx. 9" X 14")
Approx. 4 tablespoons butter, melted
Preheat oven to 375 degrees. Spray bottom and sides of six count large/jumbo muffin tin with non-stick spray.
In large skillet over medium heat, sauté carrots, onion and garlic in sesame oil for 3 minutes. Add mustard, red pepper flakes and chicken broth.
In a small bowl combine BRIANNAS Saucy Ginger Mandarin Dressing and flour. Add mixture to skillet and continue to cook over low heat until sauce starts to thicken. Add chicken and coleslaw mix. Heat for 1 minute.
Unroll phyllo dough. Lay a sheet of plastic wrap over the sheets to keep them from drying out. Remove one sheet and fold in half so it’s almost a square (9”X7”.) Brush lightly with butter. Remove another sheet, folding in half and brushing with butter the same as before, then place on top of the first sheet, pivoting the layer slightly.
Remove one more sheet, folding in half and placing on top of the second sheet, pivoting layer again (do not butter top of this sheet.) Gently press phyllo into center of muffin cup. Repeat with remaining muffin cups. Fill cups with approximately ½ to ¾ cup chicken mixture.
Fold sides of phyllo over top of filling, brushing with butter after each fold. Brush butter on top of filled muffins.
Bake at 375 degrees for 20 to 30 minutes or until tops are golden brown. Remove from oven. Serve with additional Saucy Ginger Mandarin Dressing.