Recipe by Executive Chef Eric AberHomegrown CafÃ©, Newark, Delaware
- 8-ounces chicken breasts, grilled, cooled and diced to 1/2-inch pieces
- 1/4 cup red onion, minced
- 2 tablespoons honey
- 2 tablespoons red wine vinegar
- 12 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- Cooking spray, as needed
- 1/2 cup light/low fat smoked Gouda cheese, shredded
- 2 cups baby spinach
In a small bowl, combine the red onion with the honey and red wine vinegar. Set aside for garnish.
Lay a sheet of Phyllo dough on a work surface. Spray lightly with cooking spray. Continue layering the Phyllo dough until layers are complete.
Spread half of the cheese along the bottom 2 inches of the long side of the Phyllo. Top the cheese with half of the chicken and then half of the spinach.
Roll the Phyllo up over the filling to form a roll. Continue to roll to the end of the Phyllo strip. Spray the outside of the cigar with cooking spray and place seam-side down on an ungreased baking sheet. Score the cigar in half. Repeat with the remaining Phyllo and filling to create two long cigars.
Bake cigars in a preheated oven at 350°F for 10-15 minutes or until lightly browned. Remove and let set for 5- 10 minutes.
For presentation: Cut each cigar into two, 7-inch cigars and reheat on the grill or an open Panini press. Using a colander or slotted spoon to drain the liquid draining the liquid, garnish with red onion. Serve immediately.
Tip: The smoked cheese replaces the need for bacon and the sweet and sour onions act as a healthy condiment. Grilling the chicken and the final cigar add texture, depth of flavor and eye appeal.
To serve as an appetizer, cut each 7-inch cigar into four, bite-size pieces.
Serve onions on the side to replicate ashes or stuff in one end of the cigar.
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