Shelly's Recipe

CHICKEN BAYOU PETITES

Category: Hot

4 boneless, skinless split chicken breasts, cut into 1/2-inch chunks
1 tsp salt
2 tbsp butter
1 large clove garlic, minced
1/2 cup chopped onion
1 (8 oz) can stewed tomatoes, chopped, liquid reserved
1 tbsp dried sweet pepper flakes
1/4 tsp hot pepper sauce
2 (11.5 oz) cans refrigerated cornbread twists
2/3 cup dairy sour cream
1 tbsp honey
1/2 tsp paprika

Season chicken chunks with salt. Melt butter in a large skillet; add chicken, garlic and onion. Cook, stirring, until chicken is done, about 3 minutes. Stir in tomatoes and liquid, pepper flakes and hot sauce. Set aside to cool while preparing cornbread cups.

Lightly grease muffin tins. Preheat oven to 350. Unroll cornbread twists dough keeping strips together in twos. You should have 8 strips of 2 cornbread twists. Cut each strip of 2 in half, crosswise. Place pieces together to make a square and press to seal along perforations. Press into muffin cup; repeat for each strip of 2 and repeat for second can of cornbread twists dough. This will fill 16 muffin cups.

Add sour cream and honey to cooled chicken mixture, stirring to blend. Spoon into cornbread muffin cups, filling almost to top. Sprinkle filling with paprika. Bake for 20 minutes or until done and cornbread cups are lightly browned.

16 appetizers