The Crunchy Chicken Stuffed Cigars are made with phyllo dough, easily found in well-stocked supermarkets alongside puff pastry. If you prefer, you can prepare them with simple pastry, but roll it out very thin.
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Great for appetizers or a buffet dinner, these crunchy chicken stuffed cigars can be accompanied by various sauces or mousses for dipping as you eat.
If you have chicken breast, I recommend preparing them, but they also work well with vegetables (even combined with chicken or minced beef).
Really tasty bites that can be prepared quickly and fried just before serving them hot.
If you like appetizers or finger food, below I leave you other tasty ideas also with phyllo dough, and then right after the photo, we will discover how to prepare the Crunchy Chicken Stuffed Cigars!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
Ingredients for Crunchy Chicken Stuffed Cigars
- 7 oz phyllo dough
- 10.5 oz chicken breast
- 2 pinches salt
- to taste black pepper (ground)
- 1 tsp garlic powder
- 2 tsps smoked paprika
- 1 egg (for sealing the cigars)
Tools
- 1 Food Processor
- 1 Small Pot
- 1 Tongs
- Absorbent paper
Preparation of Crunchy Chicken Stuffed Cigars
Prepare the Crunchy Chicken Stuffed Cigars by starting with the chicken breast. Clean it by removing excess fat and cut it into chunks.
Chop it well with the food processor, then season with salt, pepper, garlic powder, and smoked paprika.
Place the filling in a bowl and knead it well with your hands to combine, then grease your hands with a little olive oil.
Take small portions of filling and form them into sausages about 0.5 inches wide and 3 inches long by rolling between your hands.
Cut a sheet of phyllo dough into 3 long strips and place a chicken sausage near the edge, then roll the phyllo dough.
While rolling, remember that since the phyllo dough is very thin, you’ll need at least 3 turns for it not to open during cooking. Cut the phyllo dough.
Seal the edge by brushing with a little beaten egg and close the ends of each cigar by pressing firmly with your fingers.
Heat plenty of oil for frying (peanut oil is excellent as it has a very high smoke point) and once hot, fry the Crunchy Chicken Stuffed Cigars for 3 minutes on each side.
Turn them when they are golden on one side using tongs or a slotted spoon, then once golden on all sides, drain them on absorbent paper.
You can accompany the Crunchy Cigars with a gorgonzola sauce, or with some cold chicken sauces or also with lentil pate.
How to Store Crunchy Chicken Cigars
You can store them in the fridge for 2 days in a tightly closed airtight container.
If you prefer, you can freeze them, then let them thaw at room temperature and heat them in the oven at 300°F.
Other Recipes
If you want to see other types of recipes RETURN TO HOME.
FAQ
What wine to pair?
Fried chicken pairs perfectly with a sparkling wine like Franciacorta
Can they be baked?
Yes, you can bake the cigars by placing them on a baking tray lined with parchment paper, well spaced, and greased with olive oil.
Bake for at least 20 minutes, turning them halfway through cooking.
