- 1 pound ground chicken
- 2 shallots, chopped
- 2 teaspoons Marsala wine
- 1 tablespoon paprika
- 4 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 teaspoons red pepper flakes
- 1 (16 ounce) package frozen phyllo dough, thawed
- 2 tablespoons finely chopped fresh parsley
- 1/2 cup butter, melted
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 3/4 cup sour cream
- 2 tablespoons paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Preheat the oven to 425 degrees F (220 degrees C).
- In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.
- 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.
- Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.
- 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.
09/18/2019
recipepes.com
chicken cigar wraps with paprika sauce, recipe
PT15M
PT1H
5
455 calories
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