Frankie's Chicken Cigars

March 2007
Frankie's Chicken Cigars

by 4 people

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These Sinatra-inspired poker-night snacks are a sure winner at any party.

Makes: 4 servings

Prep: 5 mins

Cook: 20 mins

  • 1/2 teaspoon ground cloves or ground ginger
  • 1 teaspoon 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 degrees . 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.