↞ recipe box start page
Category: Hot
Prep Time: Cook Time: Total Time:
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
view more member recipes
CHICKEN BAYOU PETITES
Category: Hot
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mint Petites
by sgre52160
1/4 c. sugar 1 c. (2 sticks) butter or margarine, softened 1/4 to 1/2 tsp. peppermint extract 1/2 tsp. pure vanilla extract 2 c. all purpose flour, or unbleached flour 11 foil-wrapped rectangul
by sgre52160
1/4 c. sugar 1 c. (2 sticks) butter or margarine, softened 1/4 to 1/2 tsp. peppermint extract 1/2 tsp. pure vanilla extract 2 c. all purpose flour, or unbleached flour 11 foil-wrapped rectangul
Bayou Chicken I
by sgre52160
1/2 cup lemon juice 1/4 cup hot pepper sauce 3 tbsp Cajun seasoning 2 lbs chicken pieces Place chicken in a resealable bag. Combine remaining ingredients and pour into bag and seal. Refrigerat
by sgre52160
1/2 cup lemon juice 1/4 cup hot pepper sauce 3 tbsp Cajun seasoning 2 lbs chicken pieces Place chicken in a resealable bag. Combine remaining ingredients and pour into bag and seal. Refrigerat
Bayou Chicken
by sgre52160
2 lbs boneless, skinless chicken breasts, thinly sliced 1/4 cup flour 1/2 tsp paprika 1/4 tsp cayenne pepper 1/4 tsp black pepper Salt ( to taste) 2 tbsp butter, divided use 1 cup chopped onion
by sgre52160
2 lbs boneless, skinless chicken breasts, thinly sliced 1/4 cup flour 1/2 tsp paprika 1/4 tsp cayenne pepper 1/4 tsp black pepper Salt ( to taste) 2 tbsp butter, divided use 1 cup chopped onion
Cajun Bayou Chicken
by sgre52160
1/2 cup lemon juice 1/4 cup hot pepper sauce 3 tbsp Cajun seasoning 2 lb chicken, cut up Combine ingredients in a resealable bag and marinade chicken for 2-24 hours. Grill, bake, broil or saute
by sgre52160
1/2 cup lemon juice 1/4 cup hot pepper sauce 3 tbsp Cajun seasoning 2 lb chicken, cut up Combine ingredients in a resealable bag and marinade chicken for 2-24 hours. Grill, bake, broil or saute
Bayou Chicken - Crock Pot
by sgre52160
2 (1 oz) pkgs bearnaise sauce mix 1/2 cup dry white wine 1/2 tsp tarragon 1/2 tsp dried turmeric 1/2 tsp garlic powder 3 shallots, minced 1 lbs cooked ham, cut in 1-inch chunks 1 red bell pep
by sgre52160
2 (1 oz) pkgs bearnaise sauce mix 1/2 cup dry white wine 1/2 tsp tarragon 1/2 tsp dried turmeric 1/2 tsp garlic powder 3 shallots, minced 1 lbs cooked ham, cut in 1-inch chunks 1 red bell pep
view more member recipes
Recipe Quick Jump