Chicken Cigars Recipes

Steps:

• For the chicken cigars: Preheat oven to 425°F.
• Place chicken in a bowl and mix with spices and parsley. (I actually used my food processor to shred/chop chicken and mix in the spices and it worked nicely--use it to chop the parsley first and then add other ingredients).
• Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each of phyllo over the last buttered sheet to make 4 layers. Cut layered phyllo into 16 rectangles (4 x 4).
• On one end of each of the rectangles, place a heaping tablespoon of chicken filling. Roll up tightly to make mini "cigars". Cut each of these in half and place on a cookie sheet. (They should overlap slightly on the bottom--they will stay together nicely if you press them gently after you place them on the cookie sheet). Butter the tops of each.
• Bake for 10 to 12 minutes, until golden brown.
• Repeat with second half of phyllo sheets and chicken mixture.
• Make the sweet and sour dipping sauce by whisking together plum or duck sauce and vinegar in a bowl. Stream in oil and continue whisking to combine. Season with salt and pepper. Fold in mango and sliced scallions.
• Serve either hot or at room temperature with dipping sauce.

Steps:

• For the chicken cigars: Preheat oven to 425 degrees F.
• Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each piece of phyllo over the last buttered sheet to make 4 layers. Cut phyllo into 2-inch squares. On 1 corner of each of the squares, place about 1 1/2 teaspoons of chicken filling. Roll up tightly to make mini "cigars." Place "cigars" on a sheet pan and butter the tops of each. Bake for 10 to 15 minutes, until golden brown.
• Meanwhile, make the sweet and sour mango dipping sauce: Whisk together plum or duck sauce and vinegar in a bowl. Stream in oil and continue whisking to combine. Season with salt and pepper. Fold in mango and sliced scallions.
• Serve cigars with dipping sauce.

Steps:

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

Steps:

• Preheat a large skillet over medium-high heat.
• Add 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add to the hot skillet.
• Brown the chicken on both sides, 3 minutes per side.
• Remove and reserve the meat, covered with foil.
• Add another tablespoon of the olive oil, and then add the onions, garlic, thyme and honey.
• Season with salt and pepper and cook, stirring frequently for 7-8 minutes.
• You want the onions to get really brown and caramelized.
• Add ½ cup of the cider vinegar and the stock.
• Turn up the heat to high and bring up to a simmer.
• Once at a simmer, return the chicken to the pan.
• Cook the chicken in the sauce for about 10 minutes, flipping halfway through the cooking time.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
• Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Heat olive oil in skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown. Drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
• Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. Spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the meat has been rolled up. Arrange cigars on prepared baking sheet.
• Bake in preheated oven until lightly browned, about 25 minutes.