Chicken Cigar Wraps With Paprika Sauce

Ingredients

• Servings: 16
• 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

Recipe

Preparation Time: 20 mins Cook Time: 18 mins Ready Time: 38 mins


• 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.