Name: Chicken Cigar Wraps with Paprika Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Ground chicken - 1 pound; Shallots, chopped - 2; Marsala Wine - 2 teaspoons; Paprika - 1 tablespoon; Ground cumin - 4 teaspoons; Garlic powder - 1 teaspoon; Red pepper flakes - 2 teaspoons; Frozen phyllo dough, thawed - 1 (16 ounce) package; Finely chopped fresh parsley - 2 tablespoons; Butter, melted - ½ cup; Chicken broth - ¼ cup; Heavy cream - ¼ cup; Sour cream - ¾ cup; Paprika - 2 tablespoons; Salt - ½ teaspoon; Cayenne pepper - ¼ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Cigar Wraps with Paprika Sauce

1. Ground chicken - 1 pound

2. Shallots, chopped - 2

3. Marsala Wine - 2 teaspoons

4. Paprika - 1 tablespoon

5. Ground cumin - 4 teaspoons

6. Garlic powder - 1 teaspoon

7. Red pepper flakes - 2 teaspoons

8. Frozen phyllo dough, thawed - 1 (16 ounce) package

9. Finely chopped fresh parsley - 2 tablespoons

10. Butter, melted - ½ cup

11. Chicken broth - ¼ cup

12. Heavy cream - ¼ cup

13. Sour cream - ¾ cup

14. Paprika - 2 tablespoons

15. Salt - ½ teaspoon

16. Cayenne pepper - ¼ teaspoon

How to cook deliciously - Chicken Cigar Wraps with Paprika Sauce

1. Stage

Preheat the oven to 425 degrees F (220 degrees C).

2. Stage

In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.

3. Stage

Lay out one phyllo sheet on a clean surface, and brush with a light layer of melted butter. Place another sheet on top. Form a 1/2 inch thick strip of the chicken mixture along the long side of the sheets of dough. Roll up like a long cigar, dabbing the end of the dough with a little butter to seal. Cut into 3 inch sections to make cigars. You should get 3 cigars per roll. Place the cigars in a baking dish, and repeat the process with the remaining dough and filling.

4. Stage

Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.

5. Stage

While the cigars are baking, whisk together the cream, sour cream, paprika, salt, and cayenne pepper in a small saucepan over medium heat. Cook and stir just until the sauce is hot. Do not boil. Remove from heat and serve as a dipping sauce for the cigars.