Clay Street Deli and Annie's Pantry

Appetizers · Page 13

Chicken Dijon Tidbits (author's favorite)

Yield: 70 to 75 appetizers

Ingredients

  • 2 whole chicken breasts, skinned and boned
  • 1/4 cup butter or margarine
  • 2 tsp Dijon-style mustard
  • 1 garlic clove, crushed
  • 1 tsp lemon juice
  • 1/8 tsp salt
  • 1/4 cup fine dry bread crumbs
  • 1/4 cup (1 oz.) grated Parmesan cheese
  • 1 Tbs minced parsley

Instructions

Cut chicken breasts into 3/4 inch cubes. In a medium skillet melt butter or margarine. Stir in mustard, garlic, parsley, lemon juice and salt. Add chicken; saute over medium heat 5 to 10 minutes, turning chicken until lightly browned on all sides. Sprinkle with bread crumbs and parmesan cheese. Toss until chicken is evenly coated. Spoon into a flat serving dish. Serve warm. Pick up individual pieces with small wooden or plastic picks. Yield: 70 to 75 appetizers.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 13.