CHICKEN AND VEGETABLE SAUTé OVER HERBED POLENTA TRIANGLES
Steps:
- Boil broth in small saucepan until reduced to 1 cup, about 12 minutes. Remove from heat. Combine fennel seeds and crushed red pepper in small bowl. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until golden and almost tender, about 4 minutes. Add squash and sauté until barely tender, about 2 minutes. Stir in half of fennel seed mixture. Season with salt and pepper. Transfer to large bowl.
- Place 3 tablespoons flour in medium bowl. Add chicken and toss to coat with flour; shake off excess. Heat 3 tablespoons oil in same skillet over medium-high heat. Add chicken; stir just until cooked through, about 3 minutes. Stir in remaining fennel seed mixture. Return vegetables to skillet. (Can be made 4 hours ahead. Cover and chill.) Toss chicken and vegetables over medium-high heat until heated through. Season with salt and pepper. Mix in 1/4 cup basil.
- Mix vinegar and brown sugar in small skillet. Mix butter with remaining 1 tablespoon flour in small bowl. Bring vinegar mixture to boil. Add reduced broth and bring to boil. Whisk in butter mixture. Boil until sauce thickens slightly, whisking constantly, about 1 minute. Season sauce with salt and pepper.
- Arrange 2 polenta triangles on each of 4 plates. Spoon chicken mixture over polenta. Drizzle each with sauce. Garnish with remaining 1/4 cup basil and serve.
CHICKEN WITH TOMATO SAUCE AND POLENTA TRIANGLES
Provided by Moira Hodgson
Categories dinner, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Skin the chicken pieces, reserving the wing tips and the skin for stock.
- Heat two tablespoons of the oil in a heavy casserole and brown the chicken pieces a few at a time. Remove them with a slotted spoon and place them in a bowl.
- Add the remaining tablespoon of olive oil to the skillet. Saute the onion, garlic and chilies until they become soft (about 10 minutes).
- Stir in the cayenne and cumin. Cook a minute, then add the tomatoes, chicken stock, salt and pepper along with the chicken pieces and their juices. Cover and simmer gently about 45 minutes, stirring from time to time, until the chicken is cooked and the sauce thickens. If sauce evaporates too fast, add a little water. Correct the seasoning and when ready to serve, sprinkle with coriander.
- While the chicken is cooking, make the polenta triangles. Preheat broiler. Cook the polenta in water according to directions on package (it will take about five minutes), adding salt to taste, and pour it out onto a flat surface (a large, flat baking tin will do). Smooth it out with a spoon and cool it. Cut the polenta into triangles and place them on a broiling sheet.
- Brush the polenta triangles with the olive oil and broil until the outside is browned and crisp but the inside soft and creamy (about 15 to 20 minutes). Do not turn over. Serve with the chicken, in a separate dish.
Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 38 grams, Carbohydrate 102 grams, Fat 55 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 13 grams, Sodium 1422 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN BACON TRIANGLES
We host an annual Christmas party, and I whip up a new menu item every year. These golden chicken and bacon appetizers were an absolute hit. —Annette Fecht, Sorrento, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Saute chicken in drippings until no longer pink; drain., Add the soup, cream cheese, garlic, onion, pepper and bacon to skillet; cook and stir until blended. Remove from the heat. Stir in mozzarella and Parmesan cheeses; cool slightly. Cover and refrigerate for at least 2 hours., Lightly brush 1 sheet of phyllo dough with butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut into four 14x2 1/4-in. strips., Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Repeat with remaining strips of dough and with remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° until golden brown, 15-17 minutes. If desired, serve with ranch.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CURRIED CHICKEN TRIANGLES
Plain refrigerated crescent rolls shape up festively into these time-saving treats. Serve the savory triangles warm, then stand back and watch them vanish.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 64 appetizers.
Number Of Ingredients 10
Steps:
- Separate crescent dough into triangles. Cut each piece into four triangles. Place on greased baking sheets. In a large bowl, combine the water chestnuts, cheese, onions, mayonnaise, lemon juice, curry powder and garlic salt. Crumble chicken over mayonnaise mixture; stir to coat. , Place rounded teaspoonfuls in the center of each triangle. Sprinkle with paprika if desired. Bake at 350° for 12-15 minutes or until edges are lightly browned. Serve warm.
Nutrition Facts : Calories 95 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 180mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CHICKEN LIVER PATE WITH BRIOCHE CROSTINI TRIANGLES
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield 3 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush brioche triangles with melted butter and bake for 10 to 12 minutes, until golden.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Saute onion in oil with salt, pepper, and bay leaves until onion becomes soft and golden, 8 to 10 minutes.
- Add chicken livers to skillet and cook, stirring occasionally, until livers are browned and firm to the touch, 5 minutes.
- Deglaze skillet with Marsala wine, scraping up brown bits, and reduce liquid by half.
- Remove bay leaves and transfer liver-onion mixture to food processor; puree until smooth. With motor running, slowly add remaining olive oil. Adjust seasoning to taste, transfer to ramekins, cover, and chill at least four hours before serving. Serve with brioche crostini triangles.
CURRIED WALNUT CHICKEN PHYLLO TRIANGLES
Steps:
- Thaw the phyllo dough overnight in the refrigerator, if frozen. To make the filling, bake chicken breasts in buttered aluminum foil in a 375 degree oven for 45 min. Unwrap and cool. Remove skin and bones, and cut meat into small pieces. Heat 2 T. butter in small pan. Add flour and curry powder and cook over low heat 2 minutes. Add milk and whisk until thick. Season with salt, stir in walnuts and chicken. Cool completely. To assemble, melt and cool butter. Place 1 sheet of phyllo on flat surface and brush with butter. Top with 2 more sheets, buttering each. Cut sheet in half lengthwise, then cut each half crosswise into 6 equal parts. Spoon a tsp. of filling onto each strip and form a triangle by folding right-hand corner to opposite side, as would a flag. Continue folding until strip is used. Repeat whole process until all filling is used. Preheat oven to 400 degrees. Place triangles on buttered baking sheet. Brush with melted butter and bake until golden brown, about 10 min.
CHICKEN IN FOIL TRIANGLES - AKA TWICE BAKED CHICKEN
I used to maintain a website called "Guide to Living Alone" which featured some good recipes for one person. This recipe is one I put together for my friend Ellen, because it was one of her favorite sidedishes at a Chinese restaurant we frequented. The little triangular foil packets of chicken were such a treat! If you double/triple/etc the recipe, it can also make good appetizers for a party, or even take-alongs for a picnic or potluck.
Provided by Julesong
Categories Chicken
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all ingredients.
- Put into covered dish and put in fridge to marinate for one hour.
- Preheat oven to 350 degrees F.
- Wrap tablespoon sized portions in pieces of aluminum foil, either in triangular shapes or about 2 1/2-inch square.
- Bake in 350 degree F oven for about 10 minutes.
- Serve along with stirfry and rice, or as an appetizer.
CHICKEN TRIANGLES
I found this recipe in a local recipe collection book. We made it several years in a row for a New Year's Eve snack. Serve like tacos with sour cream, guacamole, chopped tomates, etc.
Provided by Lawsome
Categories Chicken Breast
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except pita in a food processor, until fairly well mixed.
- Separate each pita into halves, then into semi-circles.
- Each whole pita should produce 4 pieces.
- Spread chicken mixture on each triangle.
- Place triangles on a lightly greased cookie sheet and bake at 375 for 5-7 minutes or until bubbling.
- Cut each semi-circle into 2 triangles.
- Serve with desired toppings.
Nutrition Facts : Calories 270, Fat 16.8, SaturatedFat 9.6, Cholesterol 59.2, Sodium 335.3, Carbohydrate 16.4, Fiber 0.7, Sugar 0.5, Protein 13.2
SPICY CHICKEN TRIANGLES
We created this recipe for a cultural event one of my daughter's was having for school. Her theme was Thailand. We researched and came up with this awesome recipe. Since then, I'm asked to bring it all the time, along w/ extra sauce!
Provided by Didi Dalaba
Categories Other Appetizers
Time 40m
Number Of Ingredients 19
Steps:
- 1. Hoisin Sauce: In a small saucepan add the peaches, water and sugar. Simmer till peaches have softened considerably and all sugar has disolved, about 5-7 minutes. Remove from heat. In a food processor add the peaches, soy sauce, vinegar, pepper flakes and hoisin sauce. Pulse till smooth. Pour into a bowl and chill till ready to use.
- 2. Chicken Triangles: Dice chicken into very small pieces, set aside. To your saute pan, add the oil and heat to very hot. Once hot add your chicken, add your spices and stir till no longer pink. Add your fresh herbs, saute one more minute.
- 3. Turn off heat. Now add your chili sauce. Let cool for approximately 8-10 minutes.
- 4. On a flat surface gather your wonton wrappers, filling and your water.
- 5. Take one wonton wrapper and using your finger or very small pastry brush, wet the outer edges of the wonton.
- 6. Add 1-1/2 tsp of filling to the wonton wrapper, and start by taking the bottom edge of the wonton, bring up and to form a triangle, pinch all the edges together. Continue filling the wontons till all the filling has been used.
- 7. Bake in a preheated 350F oven for 12-14 minutes. Serve with the Peach/Hoisin sauce. Get ready for TONS OF COMPLIMENTS and enjoy!!
SMOKED CHICKEN SALAD ON TOASTED CORN BREAD TRIANGLES
Categories Chicken Tomato Cocktail Party Mayonnaise Bell Pepper Hot Pepper Jícama Bon Appétit
Yield Makes about 30
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients in small bowl to blend. Mix in chicken, bell pepper, tomato, jicama and onion. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Cut corn bread into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Place on 2 baking sheets. Bake until lightly toasted, about 10 minutes. Cool.
- Top each triangle with 1 tablespoon chicken salad. Arrange on platter. Garnish each with parsley leaf, if desired.
RED ROO CHICKEN TRIANGLES
My 11 year old son learned to make these at the Red Roo Australian Cooking school classes. He loves to make these and believe it or not...takes them in his lunch to school. We are so grateful to have a wonderful Australian family living in our town who have brought a taste of down under to our area of the world.
Provided by Heather M. Baker
Categories Poultry Appetizers
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 F.
- 2. Melt butter in a pan over medium heat. Add onion and curry; fry until onions are soft (not browned). Add shredded carrot and chopped celery; cook for 1-2 minutes.
- 3. Add mushrooms and cook for additional 2 mins. Add chicken and corn; stir until combined. Gradually stir in flour and then start adding chicken start a little at a time; stirring until thickens. Set aside to cool.
- 4. Cut each puff pastry sheet into 4 squares. Place 1-2 heaping tablespoons of chicken mixture on center of pastry square. Fold over a corner diagonally to form a triangle.Use a fork to seal and brush tops with egg yolk or milk. Repeat with remaining pastry sheets.
- 5. Place triangles on lightly greased cookie sheet. Bake for 2-25 mins. until golden and puffy
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