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

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.