Ingredients:

• 1 ½ pounds ground chicken breast

• 2 teaspoons ground cumin

• 2 teaspoons paprika

• 2 teaspoons poultry seasoning

• 2 teaspoons chili powder

• 2 teaspoons grill seasoning, half a palm full (recommended: Montreal Seasoning by McCormick)

• 2 tablespoons chopped fresh parsley leaves, a handful

• 4 sheets phyllo dough

• 4 tablespoons butter, melted

Preparation:

Preheat oven to 425 degrees F.

Place chicken in a bowl and mix with spices and parsley.

Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each piece of phyllo over the last buttered sheet to make 4 layers. Cut phyllo into 2-inch squares.

On 1 corner of each of the squares, place about 1 1/2 teaspoons of chicken filling. Roll up tightly to make mini "cigars." Place "cigars" on a sheet pan and butter the tops of each.

Bake for 10 to 15 minutes, until golden brown.

Sweet and Sour Mango Dipping Sauce
Ingredients:

• 2 tablespoons sweet plum sauce or duck sauce

• 2 tablespoons rice vinegar

• ⅓ cup light oil, such as peanut, canola, or vegetable oil

• Kosher salt and freshly ground black pepper

• ½ cup finely diced mango

• Scallions, green tops only, thinly sliced on the bias, for serving

Preparation:

In a medium bowl, mix all ingredients and cool for at least 4 hours to allow all flavors to blend.