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GRILLED CHICKEN AND SMOKED GOUDA PHYLLO CIGAR  Recipe by Executive Chef Eric AberHomegrown Café, Newark, Delaware Ingredients
8-ounces chicken breasts, grilled, cooled and diced to ½-inch pieces
¼ cup red onion, minced
2 tablespoons honey
2 tablespoons red wine vinegar
12 sheets Athens® Fillo 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 fillo dough on a work surface. Spray lightly with cooking spray. Continue layering the fillo dough until layers are complete.
Spread half of the cheese along the bottom 2 inches of the long side of the fillo. Top the cheese with half of the chicken and then half of the spinach.
Roll the fillo up over the filling to form a roll. Continue to roll to the end of the fillo 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 fillo 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.
Yield: 4 cigars
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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