Friday, October 3, 2008

Chicken Cigars

Frankie's Chicken Cigars
Rachael Ray

From Every Day with Rachael Ray
March 2007


1/2 teaspoon ground cloves or ground ginger
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon poultry seasoning
1 tablespoon paprika
2 teaspoons grill seasoning, such as McCormick Grill Mates Montreal steak seasoning
1 1/2 pounds ground chicken breast
1 shallot, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce (eyeball it)
Flat-leaf parsley, finely chopped (a generous handful)
8 sheets phyllo dough
6 tablespoons melted butter

1. Preheat the oven to 425°. In the bottom of a large bowl, combine the cloves, cumin, chili powder, poultry seasoning, paprika and grill seasoning. Add the chicken, shallot, tomato paste, Worcestershire sauce and parsley, and stir to combine.
2. On a nonstick baking sheet, brush a sheet of phyllo with half of the melted butter and top with a second phyllo sheet. Form one-quarter of the chicken mixture into a log the length of the pastry. Roll the log tightly in the phyllo. Repeat with remaining chicken mixture and phyllo. Cut each log into 3 "cigars," for a total of 12, and brush with the rest of the butter.
3. Bake the cigars until evenly golden and firm, 15 to 20 minutes.

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