Chicken Chanterelle Phyllo Cups Food

CHICKEN PHYLLO CUP APPETIZERS WITH SPINACH & MUSHROOMS

Steps:

• In a sauté pan over medium heat, add 1 tablespoon olive oil, then add the spinach, tossing until completely wilted. About 5 minutes. Place in a paper towel lined bowl to drain, squeeze out excess moisture and chop when cooled. (Or you can use frozen chopped spinach)
• Over medium heat in the same sauté pan, add 1 tablespoon oil. Add chopped mushrooms and cook until softened, about 8 minutes. In the last 30 seconds of cooking add minced garlic being careful not to burn the garlic by stirring continuously.
• In a medium bowl combine chicken, spinach, mushroom and garlic mixture, cream cheese, parmesan, salt and pepper. Stir until well combined. Spoon into phyllo cups.
• Place on a baking sheet and cook for 10-12 minutes in a 350-degree oven.

PHYLLO CHICKEN PACKETS

Steps:

• In a small bowl, combine the onions, mayonnaise, lemon juice, 2 garlic cloves and tarragon; set aside. in another small bowl, combine the butter and remaining garlic., Place one sheet of phyllo dough on a work surface with a short edge facing you. Brush with 2 teaspoons butter mixture; brush to distribute evenly. Repeat with one more sheet of phyllo, brushing with another 2 teaspoons of butter mixture (Keep remaining phyllo dough covered with plastic wrap to avoid drying out)., Lightly sprinkle chicken breasts with salt and pepper. Center one chicken breast on the lower third of phyllo. Spread about 3 tablespoons of mayonnaise mixture over chicken breast. Fold bottom edge over chicken, then fold in sides. Roll up jelly-roll style; cover with plastic wrap and set aside. Make five more chicken packets., Place packets in an ungreased 15x10x1-in. baking pan. Brush tops with remaining garlic butter; sprinkle with cheese. Bake uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Serve warm.

PHYLLO CUPS WITH CARAMELIZED ONION HORS D'OEUVRES

Steps:

• Heat oven to 350ºF.
• Melt 2 tablespoons butter or margarine in 10" skillet; add onions. Cook over medium heat, stirring occasionally, until onions are golden and caramelized (7-10 minutes). Stir in remaining filling ingredients. Continue cooking until heated through and no more liquid.
• Set aside. Allow to cool at least 10 minutes.
• Butter the insides of phyllo cups.
• Place phyllo cups on ungreased baking sheet; place about 1 scant teaspoon of onion mixture in center of cups. Top with 1 teaspoon cheese.
• Repeat the process with remaining phyllo cups.
• Bake 5-8 minutes or until golden brown. (Watch them so they don't burn!).
• Serve warm.
• *Filling can be made 1 day ahead. Just bring to room temperature when you are going to make the cups.*.

CHICKEN APPETIZER IN PHYLLO CUPS

Steps:

• Combine all ingredients except phyllo shells. Spoon into shells. Bake 5 minutes at 350 degrees.
• Note: You can change the type of meat and cheese: crab and swiss cheese, cooked sausage and cheddar cheese.

WALDORF CHICKEN SALAD IN PHYLLO CUPS

Steps:

• In a large pot, combine the chicken, stock, white wine, bay leaf, and thyme; heat over medium heat until the liquid simmers.
• Cover pan and decrease heat to low; simmer the chicken, covered, until it is cooked through, about 20 minutes.
• Let the chicken cool in the liquid, remove it from the pan, and cut the chicken into small dice; chill until ready to use.
• Combine the grapes, celery, apple, walnuts, zest, and lemon juice in a big bowl; add in the chicken, mayonnaise, cumin, salt, and pepper; toss to coat.
• Taste for seasoning and adjust with salt and pepper; refrigerate until cold, about 2 hours.
• Fill phyllo cups with cold chicken salad and serve immediately.

CURRY CHICKEN SALAD IN PHYLLO CUPS

Steps:

• In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, goji berried, and onions. Chill.
• Chop the chicken breast into small cubes. Saute in olive oil and add garlic.
• Mix the chicken into the curry mixture.
• Season with salt and pepper.
• Heat oven to 350 degrees and cook phyllo cups for about 5 minutes.
• Once the cups are cooled, add the chicken salad to the cups.

CHICKEN & CHANTERELLE PHYLLO CUPS

Steps:

• Preheat oven to 350 degrees.
• Saute mushrooms, leeks & salt in butter until softened.
• Add white wine & simmer until liquid is absorbed.
• In mixer bowl with wire whip attachment or by hand, combine mascarpone, cream cheese & garlic powder.
• Stir in shredded chicken & cilantro.
• Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
• Remove one phyllo sheet to a flat surface & spray lightly with non-stick cooking spray. Sprinkle with about 1 teaspoon bread crumbs. Remove second sheet, lay over the first sheet, spray & sprinkle with bread crumbs. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
• Using knife or pizza cutter, cut stack of layered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
• Repeat steps 3 & 4 until all of the phyllo sheets have been used.
• Fill each cup about 2/3 full with chicken & cheese mixture.
• Fill cups the last third with mushroom & leek mixture.
• Sprinkle the top of each cup with remaining breadcrumbs.
• Bake uncovered at 350 degrees for 25-30 minutes.
• Cool for 5 minutes before removing from muffin tin.