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Chicken Cigars With Cranberry Dijon Dip

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Chicken Cigars with Cranberry Dijon Dip
2009-02-14 Appetizer
5 36

The crunchy cigar gives way to a moist chicken center that is flavorful on it's own but really kicked up with a bit of zesty cranberry Dijon sauce.

  • Servings: 24 cigars


1½ lb Ground Chicken
¼ cup + 2 Tablespoons Freshly Grated Asiago Cheese, divided
2 Tbsp + 1 Teaspoon Cranberry Sauce, melted and cooled
2 Tbsp Chopped Parsley
1 Tbsp Dijon Mustard
1 tsp Freshly Ground Pepper
1 tsp Salt
1 Tbsp Ground Walnuts
1 Tbsp Honey
12 Sheets Phyllo Dough
6 Tbsp Melted Butter
Cranberry Dijon Dipping Sauce:
¼ cup Cranberry Sauce, melted and cooled
¼ cup Dijon Mustard


In a large bowl, add ground chicken, cheese, 2 tablespoons cooled cranberry sauce, parsley, Dijon mustard, pepper and salt. Mix in walnuts and honey then place mixture in plastic zip top bag. Cut off a 1/2 inch corner and insert a 1/2 inch pastry tip. Defrost phyllo dough according to package directions and place on waxed paper on a flat surface. Brush each sheet with melted butter and stack. Cut sheets into 4 quarters. Pipe chicken mixture across long edge of dough and roll up. Pinch ends, slice in half, and place on a baking sheet. Repeat twice until there are 24 chicken cigars. Add 1 teaspoon cranberry to remaining melted butter and brush each cigar. Sprinkle with remaining 2 tablespoons Asiago cheese. Place in a 425 degree oven and bake 12 minutes or until golden brown. Serve with Cranberry Dijon Dipping Sauce and garnish.

Cranberry Dijon Dipping Sauce:

In a small bowl, mix together cranberry sauce and Dijon mustard.

To serve, place dipping sauce in a small container and surround with cigars for dipping.