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La Belle Cuisine - More Appetizer Recipes

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Cajun Chicken Morsels

 

 

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La Belle Cuisine

 


Cajun Chicken Morsels
The Silver Palate Good Times Cookbook
by Julee Rosso, Sarah Leah Chase, Sheila Lukins, February 1985
Workman Publishing Company, Inc

Alibris

1 1/2 cups unbleached all-purpose flour
1 cup chopped (medium-fine) pecans
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Salt, to taste
12 tablespoons (1 1/2 sticks) unsalted butter
4 whole chicken breasts (8 halves) skinned,
boned, and cut into 1-inch pieces

1. Combine the flour, pecans, oregano, cumin, thyme, cayenne, and salt
to taste in a shallow dish.
2. Melt 6 tablespoons of the butter in a small saucepan. Dip each chicken piece first in the butter, then in the flour mixture to coat well.
3. Melt 3 tablespoons of the remaining butter in a large skillet over medium heat. Add half the chicken pieces and sauté until browned on all sides
and cooked through. Remove from pan and keep warm. Repeat with
the remaining 3 tablespoons butter and the chicken.
4. Serve the chicken morsels with toothpicks and your favorite mustard
for dipping.
8 appetizer portions.

Note: The cooked chicken can be stored covered in the refrigerator.
Before serving, heat the chicken, wrapped in aluminum foil, at 350
degrees F. for 10 minutes.
 


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