Frankie's Chicken Cigars

  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.

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.

Bake the cigars until evenly golden and firm, 15 to 20 minutes.