Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Delicious, flavorful chicken mix is wrapped up in phyllo dough, baked and served with a creamy, spicy sauce. Serve hot as an appetizer or main course.

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Recipe Summary

prep:
20 mins
cook:
18 mins
total:
38 mins
Servings:
16
Yield:
16 appetizer servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.

  • Lay out one phyllo sheet on a clean surface, and brush with a light layer of melted butter. Place another sheet on top. Form a 1/2 inch thick strip of the chicken mixture along the long side of the sheets of dough. Roll up like a long cigar, dabbing the end of the dough with a little butter to seal. Cut into 3 inch sections to make cigars. You should get 3 cigars per roll. Place the cigars in a baking dish, and repeat the process with the remaining dough and filling.

  • Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.

  • While the cigars are baking, whisk together the cream, sour cream, paprika, salt, and cayenne pepper in a small saucepan over medium heat. Cook and stir just until the sauce is hot. Do not boil. Remove from heat and serve as a dipping sauce for the cigars.

Nutrition Facts

290 calories; protein 6g; carbohydrates 41.4g; fat 12.3g; cholesterol 25.1mg; sodium 388.5mg. Full Nutrition
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