Chicken Cigars

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Wrapped prosciutto and provolone in the phyllo. Delicious!

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I did not like these at all. I made some Rotelle dip with Velveeta and Rotelle and used that to dip them in after reading the reviews about needing some type of sauce and while that made it somewhat better for me, I still was not thrilled. The phyllo was hard to work with, but I did get the hang of it after ruining a few sheets - although I could not get one long roll without it breaking completely, so I had to use half sheets. The consistency of the phyllo with the butter was perfect and nice and crispy, but the chicken mixture was very bland and the seasoning overpowered the taste of the chicken. Mostly, the poultry seasoning was what I tasted and if I ever did decide to try this again, I'd get rid of that one spice completely. This recipe was not a total fail though, the phyllo dough has given me some great ideas about other mixtures I could put in there!

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I really liked the idea of this recipe. It was a fun finger food but I will alter the seasonings if I make it again. The poultry seasoning seemed to overwhelm the other flavors but maybe it was just my tastebuds (sage is my least favorite herb.

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this recipe is not for me. the cigars are too gresy and too meaty. pritty simple to make and they look nice on a plate. will not make it again.

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I love this and have made these for a while now. I changed it up just a little. I use Crescent rolls and add cheese before rolling up to bake. It is really easy because you just bake it as if you were making the rolls : So yummy and easy to handle. These remind me of a Mexican dish, so I top with shredded lettuce, diced tomatoes, sour cream, a little more cheese, and hot sauce. It is a HUGE hit in the house and is requested quite often. If you do not like the Phyllo dough, really, try this it is awesome and quick and easy... Also if you do not have all the spices in the cabnet, just get a packet of taco seasoning and use it!! This I have found to ba a cheaper way to make these and I think a little better tasting

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Not easy. Phyllo dough is very delicate like paper. Keep the unused layers wrapped until you need them. I added sauteed onion celery carrot and garlic and olive oil. Added chopped crasins. I used olive oil instead of butter to layer the phyllo dough. it worked much better. sprayed with olive oil. also cut back on the cumin, chilli and poultry seasoning.
Cut them into mini cigars before baking. Got about 80 mini cigars (2". Very tasty

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After reading comments, I made some major modifications using ingredients on-hand. Diced grilled chicken, red and yellow peppers, kalamata olives, sun-dried tomatoes, feta cheese, and added seasonings. Used garlic and onion powder, Adobo and Montreal seasoning, cumin, pepper, and Mexican red chili powder. Added one egg to bind together. I don't think the Montreal seasoning added much, too salty. Mexican red chili powder gave it a nice kick. I got two batches which I rolled in 4 sheets of phillo each and baked whole. Took less than 45 minutes to prepare and 25 to cook. Great meal for under an hours time.

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These were just OK. I didn't follow the recipe too closely because I was only using what I had on hand. I used whole chicken breasts instead of ground chicken. I sliced thin strips of the chicken and cooked them through first. I then tossed them in all of the spices and rolled the strips in the phyllo dough. My kids seemed to like them more than I did. My 4 year old thought they were chicken burritos. Once she said that, I thought they would be good with sour cream, salsa, lettuce and cheese. I may consider making these again as taquitos.

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First time I follow the directions and they came out dry but the second time added an egg. Adding the egg made it so much better and it does need a dipping sauce. I used a honey mustard salad dressing to save time and it worked great.

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I made these two times now and both times were not flavorful. Maybe with different or more seasonings it would be better, but I've decided to toss this recipe from my collection.