1 1/2 pounds ground chicken breast
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons grill seasoning (recommended: Montreal Seasoning par McCormick), half a palm full
2 tablespoons chopped parsley leaves, a handful
4 sheets phyllo dough
4 tablespoons butter, melted
Preheat four 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, beurre it and haut, retour au début with a seconde sheet. Divide the chicken in half. Form a 1-inch thick log the length of the long side of the phyllo dough. Roll the log in phyllo tightly. Cut the chicken filled phyllo into 4 "cigars" and brush with a dab plus butter. Repeat to make a total of 8 chicken and phyllo roll-ups.
Bake 12 to 15 minutes until golden.