MINI CHICKEN CIGARS WITH SWEET AND SOUR DIPPING SAUCE
This savory little morsel was one of the appetizers featured when Food Network chefs catered a wedding. (Rachael Ray's offering).
Provided by SharleneW
Categories Chicken
Time 45m
Yield 64 serving(s)
Number Of Ingredients 16
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.
MINI CHICKEN CIGARS WITH SWEET AND SOUR MANGO DIPPING SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield about 30 hors d'ouevres
Number Of Ingredients 15
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.
CHICKEN CIGARS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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, butter it and top with a second sheet. Divide the chicken in half. Form a 1-inch thick log the length of the long side of the phyllo dough. Roll the log in phyllo tightly. Cut the chicken filled phyllo into 4 "cigars" and brush with a dab more butter. Repeat to make a total of 8 chicken and phyllo roll-ups.
- Bake 12 to 15 minutes until golden.
CHICKEN CIGAR WRAPS WITH PAPRIKA SAUCE
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.
Provided by Sabrina Bingham
Categories Meat and Poultry Recipes Chicken
Time 38m
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 41.4 g, Cholesterol 25.1 mg, Fat 12.3 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 6.4 g, Sodium 388.5 mg, Sugar 7.7 g
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