| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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 (recommended: Montreal Seasoning by McCormick), half a palm full
- 2 tablespoons chopped parsley leaves, a handful
- 4 sheets phyllo dough
- 4 tablespoons butter, melted
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 379 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 40 g |
| Cholesterol | 155 mg |
| Sodium | 213 mg |
Reviews
I made these once for a family function and now I’m asked to make them all the time! SO yummy!
Rachael has a variation on these in her big orange cookbook called “Ba-Da-Bing Chicken Cigars.” I just made them tonight and found them very tasty…maybe that will be a better variety than these, which every feels lacks flavor. The recipe I made had: 1 lb ground chicken, 1/4 cup chopped sun-dried tomatoes, 1/2 cup chopped basil, 1 tsp dried oregano, 1 tablespoon fennel seed, 1 tsp red pepper flakes,1/4 cup grated Parmigiano-Reggiano, salt, and pepper. Also, saute 1 small chopped onion and 2 minced garlic cloves in 2 Tbsp EVOO and once that is cooled, add to the chicken mixture. These were quite good…served with a simple bruschetta and steamed broccoli, and it was a great meal!
This needs more flavor and a dipping sauce. We like the concept but will probably had some hot sauce and then dip in ranch dressing or blue cheese dressing.
I agree it was dry and the bottoms did get soggy. I will bake them on a rack next time to help make them less soggy.
Wrapped prosciutto and provolone in the phyllo. Delicious!
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!
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).
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.
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
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
Cut them into mini cigars before baking. Got about 80 mini cigars (2″). Very tasty
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.