The night out event went really well! Even more people showed up than what we had originally expected. That was fine though, because we raked in all kinds of dough for the kids. These little pieces of elegance were one of the most popular and talked about dishes at the event. I had so many people come and ask me if I had ever taken any sort of culinary or college classes to learn to make something so fancy. Nope, just did it right in my own kitchen!
Check out what they are saying about this recipe over at Recipe Lion:
“The chicken filling is nice and spicy and you’ll be tempted to keep some back for yourself. I played with this and it’s definitely worth the time and effort in the kitchen to make.”
It’s certainly not the easiest appetizer in the world to make, but your guests are going to thank you for it!
Ingredients
1 skinless, boneless chicken breast half (about 6 ounces)
2 tablespoons lime juice
Ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons Land O’ Lakes butter
1 small onion, diced (about 1/4 cup)
1/4 cup seeded diced New Mexico or Anaheim chile pepper
1/4 cup seeded diced red pepper
1 clove garlic, minced
1 tablespoon Gold Medal all-purpose flour
1 teaspoon light chili powder
1/4 teaspoon ground cumin
1/4 cup Swanson Chicken Broth or Swanson Chicken Stock
1/3 cup milk
1 tomato, diced (about 1/2 cup)
2 tablespoons Daisy sour cream
2 tablespoons chopped fresh cilantro leaves
1/2 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
1/2 cup shredded Cheddar and pepper Jack cheese blend
Instructions
Drizzle the chicken with 1 tablespoon lime juice and season with the black pepper.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet. Finely chop the chicken.
Heat the butter in the skillet over medium heat. Add the onion, chile pepper and red pepper and cook until the vegetables are tender, stirring occasionally.
Stir in the garlic, flour, chili powder and cumin. Cook and stir for 2 minutes.
Reduce the heat to low. Stir the chicken and broth in the skillet and cook for 2 minutes.
Stir in the milk and tomato and cook until the mixture boils and thickens.
Stir in the remaining lime juice, the sour cream and cilantro. Season with additional black pepper. Remove the skillet from the heat.
Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10×12-inch rectangle. Cut into 24 (2 x 2 1/2-inch) rectangles.
Press the rectangles into 24 (1 3/4-inch) mini muffin-pan cups.
Bake for 15 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation.
Spoon about 1 tablespoon chicken mixture into each pastry. Top each with 1 teaspoon cheese.
Bake for 5 minutes or until the cheese is melted. Let the pastries cool in the pan on a wire rack for 10 minutes. Sprinkle with additional chopped fresh cilantro, if desired.
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Quick Tip: Make your chicken mixture ahead of time and bake when ready to save time.
Thanks again to Recipe Lion for this tasty recipe.
