Mini Chicken Cigars With Sweet and Sour Dipping Sauce

Recipe by SharleneW
READY IN: 45mins
SERVES: 64
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the chicken cigars: Preheat oven to 425°F.
  • Place chicken in a bowl and mix with spices and parsley. (I actually used my food processor to shred/chop chicken and mix in the spices and it worked nicely--use it to chop the parsley first and then add other ingredients).
  • Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each of phyllo over the last buttered sheet to make 4 layers. Cut layered phyllo into 16 rectangles (4 x 4).
  • On one end of each of the rectangles, place a heaping tablespoon of chicken filling. Roll up tightly to make mini "cigars". Cut each of these in half and place on a cookie sheet. (They should overlap slightly on the bottom--they will stay together nicely if you press them gently after you place them on the cookie sheet). Butter the tops of each.
  • Bake for 10 to 12 minutes, until golden brown.
  • Repeat with second half of phyllo sheets and chicken mixture.
  • Make the sweet and sour dipping sauce by whisking together plum or duck sauce and vinegar in a bowl. Stream in oil and continue whisking to combine. Season with salt and pepper. Fold in mango and sliced scallions.
  • Serve either hot or at room temperature with dipping sauce.
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