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Recipe courtesy of Rachael Ray

Show: Food Network Specials

Episode: Food Network Caters Your Wedding

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Total:: 45 min
Prep:: 30 min
Cook:: 15 min

Yield:: about 30 hors d'ouevres

Level:: Easy

Ingredients

Chicken Cigars:

1 1/2 pounds ground chicken breast
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons grill seasoning, half a palm full (recommended: Montreal Seasoning by McCormick)
2 tablespoons chopped fresh parsley leaves, a handful
4 sheets phyllo dough
4 tablespoons butter, melted

Sweet and Sour Mango Dipping Sauce:

2 tablespoons sweet plum sauce or duck sauce
2 tablespoons rice vinegar
1/3 cup light oil, such as peanut, canola, or vegetable oil
Kosher salt and freshly ground black pepper
1/2 cup finely diced mango
Scallions, green tops only, thinly sliced on the bias, for serving

Directions

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.

My Private Notes

Name: Mini Chicken Cigars with Sweet and Sour Mango Dipping Sauce
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: about 30 hors d'ouevres
Ingredients: 1 1/2 pounds ground chicken breast; 2 teaspoons ground cumin; 2 teaspoons paprika; 2 teaspoons poultry seasoning; 2 teaspoons chili powder; 2 teaspoons grill seasoning, half a palm full (recommended: Montreal Seasoning by McCormick); 2 tablespoons chopped fresh parsley leaves, a handful; 4 sheets phyllo dough; 4 tablespoons butter, melted; 2 tablespoons sweet plum sauce or duck sauce; 2 tablespoons rice vinegar; 1/3 cup light oil, such as peanut, canola, or vegetable oil; Kosher salt and freshly ground black pepper; 1/2 cup finely diced mango; Scallions, green tops only, thinly sliced on the bias, for serving