Parisian Chicken Bites Recipe
When a friend of mine returned from a trip to Paris, she raved about the food she had and described one of her favorite meals. It inspired me to create a similar hors d’oeuvre. —Noelle Myers, Grand Forks, North Dakota
1/2 pound boneless skinless chicken breasts, cut into 1/4-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped fennel bulb
2 teaspoons olive oil
1 tablespoon chopped green onion
1/2 teaspoon minced fresh rosemary
1 medium apple, chopped
1/4 cup chopped pecans
1 tablespoon minced fresh parsley
1 tablespoon lime juice
3 heads Belgian endive, separated into leaves
1 cup (6 ounces) dark chocolate chips
1/3 cup seedless blackberry spreadable fruit
1/4 cup balsamic vinegar
Sprinkle chicken with salt and pepper. In a large skillet, saute chicken and fennel in oil until chicken is no longer pink. Add green onion and rosemary; cook 1 minute longer. Remove from the heat.
In a large bowl combine the apple, pecans, parsley and lime juice. Stir in chicken mixture; spoon into endive leaves.
In a microwave, melt chocolate chips; stir until smooth. Stir in spreadable fruit and vinegar. Drizzle over appetizers.
Yield: 4 dozen.
Originally published as Parisian Chicken Bites in Taste of Home Christmas Annual
Annual 2013, p17
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