Shelly's Recipe

CHICKEN CIGARS WITH SWEET AND SOUR MANGO DIPPING SAUCE

Category: Hot

1 1/2 pounds ground chicken breast
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons grill seasoning (recommended: Montreal Seasoning by McCormick), half a palm full
2 tablespoons chopped parsley leaves, a handful
4 sheets phyllo dough
4 tablespoons butter, melted

Preheat oven to 425 degrees F.

Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet, butter it and top with a second sheet. Divide the chicken in half. Form a 1-inch thick log the length of the long side of the phyllo dough. Roll the log in phyllo tightly. Cut the chicken filled phyllo into 4 cigars and brush with a dab more butter. Repeat to make a total of 8 chicken and phyllo roll-ups. Bake 12 to 15 minutes until golden.

Sweet and Sour Mango Dipping Sauce:
2 tablespoons sweet plum sauce or duck sauce
2 tablespoons rice vinegar
1/3 cup light oil, such as peanut, canola, or vegetable oil
Kosher salt and freshly ground black pepper
1/2 cup finely diced mango
Scallions, green tops only, thinly sliced on the bias, for serving

Dipping Sauce: Whisk 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 cigars with dipping sauce.