MINI CHICKEN CIGARS WITH SWEET AND SOUR DIPPING SAUCE

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Mini Chicken Cigars With Sweet and Sour Dipping Sauce image

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

1 1/2 lbs ground chicken
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons grill seasoning (recommended Montreal Seasoning by McCormick)
2 tablespoons chopped fresh parsley leaves (a handful)
8 sheets phyllo dough
1/2 cup butter, melted
2 tablespoons sweet plum sauce or 2 tablespoons Chinese duck sauce
2 tablespoons rice vinegar
1/4 cup light oil (such as peanut, canola, or vegetable oil)
kosher salt
fresh ground black pepper, to taste
1/2 cup finely diced mango (optional)
1 scallion, green tops only, thinly sliced on the bias

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.

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