Mini Chicken Cigars with Sweet and Sour Mango Dipping Sauce

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This recipe needs work. Phyllo dough is challenging to work with and the unused sheets should stay wrapped until you need them. I added and subtracted from this and cut them differently.
I added sauteed onion, garlic, carrot and celery to the mixture as well as some chopped crasins. Cut back on cumin, poultry seasoning and chilli. Added olive oil for flavor and moisture.
Sprayed olive oil to bond the phyllo layers instead of butter. It worked better.
It was easier to roll a long "cigar" then spray with olive oil and then cut them into 2" mini's.
Came out great. Mushrooms instead of crasins would be good too. Got 88 mini cigars.

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My family is ALWAYS requesting this recipe. My grandson just loves these things. I make a huge batch and freeze some for later in the year. They freeze great. What a yummo app at Thanksgiving. Thanks Rachael.

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My first experience with phyllo, but once I gained my courage, I was fine. The recipe was confusing concerning the squares of phyllo dough. I first thought I was to roll only 1 layer, but quickly realized that I needed to roll all 4 layers. With the amount of ground chicken called for (1 1/2 lbs. more than the 4 sheets of phyllo that the recipe calls for were needed. Also, I would have liked to know approximately how many "cigars" the recipe would yield. On the bright side, the "cigars" were GREAT!!! And I didn't even make the dipping sauce. The sauce probably would have countered the butter taste a bit, but we were happy with the rolls without the sauce. I WILL make these again!!

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As much as I hate to say it- I was very disappointed in this recipe! I was so excited to try it since I saw it on Food Network Cater's Your Wedding- and I finally gave it a test run before planning to make it for a baby shower. I did not like it at all. I felt these took a little too much time and effort for the end result. When I tasted them- all I tasted was the cumin- which isn't exactly my favorite spice. I felt it totally overpowered everything else. Also, I didn't at all like the dipping sauce. I had something completely different in mind before I tasted it. It was not what I expected. I would like to say I would give these another try, but honestly I probably won't. There are many other things out there that taste much better. Sorry!!!!! P.S. My husband did like these! Go Figure!!!

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Takes some work to make them, but they sure disappear fast! I love the seasoning so much, I use it to cook or grill chicken. The dipping sauce is so tasty!!

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Easy to make, freeze well. Make a very nice appearance. I didn't find them dry, perhaps because of the sauce. I did whir up additional mango in the mini processor and added it to the chunks in the sauce.Making them again for 4th of July. Thanks RR.

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This is a great recipe. The dipping sauce is amazing and the chicken cigars are great too. The only thing is that this recipe is time consuming and I had problems making the phyllo dough looking like cigars. Other than that this is a terrific recipe to entertain with!

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A fantastic way to use flank steak, which is very lean.

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I've made this a variety of ways: as the recipe states, with ground turkey, made into triangles for a main course, added onion to the mixture, and used the ground turkey mixture for burger patties. I, too, found the ground chicken a bit dry, but in an appetizer bite I didn't mind. When I added the onion, I pulverized it (my kids can spot microscopic dice, drained some of the liquid off, and mixed it in. I've also put a blob of mayo in the recipe for moisture as well (Heck! You're using mostly nonfat ingredients, so why not! Also, the turkey patties make great burgers.

I love working with phyllo because it is pretty forgiving. If you haven't tried it, do it. You'll love it. You'll feel like a champ because it seems so fancy (and you can put just about anything in it: pie filling, chocolate chips and fruit...anything. Just remember one thing: keep what you are not using covered. Also, I find traditionally buttered sheets a bit to greasy for my liking. I spray it with PAM and that works great. It's not too greasy, and it is QUICK!!!

Make a double batch and freeze them (I do this with the triangles. Pop out a few, defrost in the microwave for not too long, put them in a toaster oven to get them crispy - and your fancy dinner is ready in no time at all.

The sauce? I have a difficult time picking out good mangoes. If I find that the sauce doesn't have much taste I add a glop of orange juice concentrate and that perks it right up. Good luck!

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I was so excited to try this recipe but I was terribly disappointed. The sauce was HORRIBLE and the "cigars" needed something to break up all the meat. I would not make these again!