Frankie's Chicken Cigars Rachael Ray   From Every Day with Rachael Ray March 2007 FOUR SERVINGS 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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