Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCajunandcreole - Appetizer - Cajun Chicken Bites
Famous Authors (View All Authors)
Cajunandcreole - Appetizer -  Cajun Chicken Bites Post by :ozepro Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2455

Click below to download : Cajunandcreole - Appetizer - Cajun Chicken Bites (Format : PDF)

Cajunandcreole - Appetizer - Cajun Chicken Bites

Spice Mix:
1 teaspoon cayenne pepper
2 teaspoons ground black pepper
1 teaspoon white pepper
2 teaspoons thyme
1 tablespoon garlic powder
Salt to taste

Apricot Mustard:
1 1/2 cups apricot preserves
6 tablespoons Creole style mustard
5 boned skinned chicken breast halves
cut into bite-sized pieces
2 tablespoons margarine
2 tablespoons vegetable oil


To make spice mixture, combine all ingredients in a zip lock bag and shake.

To make the sauce, heat the preserves and mustard over low heat until melted and blended. Cool.

Sprinkle the chicken with the spice mix and let stand 30 minutes or up to several hours. Heat the margarine and oil over medium heat. Sauté chicken until done, about 5 minutes, drain on paper towels and serve with the sauce in a small bowl on the tray that you pass.
If you like this book please share to your friends :
NEXT BOOKS

Cajunandcreole - Appetizer -  Cajun Chicken Wings Cajunandcreole - Appetizer - Cajun Chicken Wings

Cajunandcreole - Appetizer -  Cajun Chicken Wings
2 1/2 lb. Chicken wings, separated 3/4 cup Plain yogurt 2/3 cup Louisiana hot sauce 2 tsp. Garlic powder 1 cup Flour 1/2 cup Cajun seasoning Oil for frying In a bowl, mix together yogurt, hot sauce and garlic. Add chicken and marinate overnight in the refrigerator. The following day, mix together flour and cajun seasonings in a bowl. Remove chicken from the marinade and coat evenly in flour mixture. In a wok or deep fryer, heat oil to 370F. This can be achieved by heating over medium high heat. Use enough oil to cover 4 to 5 chicken wings at
PREVIOUS BOOKS

Cajunandcreole - Appetizer -  Cajun Cheese Appetizer Cajunandcreole - Appetizer - Cajun Cheese Appetizer

Cajunandcreole - Appetizer -  Cajun Cheese Appetizer
2 (8 ounce) packs cream cheese 2 teaspoons dill 2 teaspoons basil 2 teaspoons caraway 2 teaspoons chives (or green onion tops) 2 cloves minced garlic Lemon pepper In a mixing bowl cream together everything but the lemon pepper. Shape it into whatever shape you want. Chill it and then roll it into the lemon pepper. You want to heavily coat it. Serve with the crackers of your choice. As a garnish, add slivered green, red, and yellow bell peppers and place them around the cheese. It's just colorful and looks appetizing.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT