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Category: Hot
Prep Time: Cook Time: Total Time:
Spice Mix:
1 tsp cayenne and white peppers
2 tsp ground black pepper and thyme
1 tbsp garlic powder
Salt to taste
Apricot mustard
1 1/2 cups apricot preserves
6 tbsp Creole style mustard
Chicken
5 boned skinned chicken breast halves cut into bite-sized pieces
2 tbsp butter and 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 butter and oil over medium heat. Saute 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.
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CAJUN CHICKEN BITES
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Category: Hot
Prep Time: Cook Time: Total Time:
Spice Mix:
1 tsp cayenne and white peppers
2 tsp ground black pepper and thyme
1 tbsp garlic powder
Salt to taste
Apricot mustard
1 1/2 cups apricot preserves
6 tbsp Creole style mustard
Chicken
5 boned skinned chicken breast halves cut into bite-sized pieces
2 tbsp butter and 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 butter and oil over medium heat. Saute 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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