Description
This appetizer is a little sweet, a little spicy and sitting proudly in a flaky phyllo shell. It’s like chicken salad with pizazz!
Ingredients
- 2 packages (15 count, each) Athens® Phyllo Shells
- 2 cups rotisserie chicken, shredded
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon unsalted butter
- 2-3 tablespoons jalapeño, chopped 1/8″ – 1/4″ (adjust to heat preference)
- 1/2 teaspoon fresh ginger, minced
- 2 green onions, sliced, divided
- 1/2 cup orange marmalade
- 1 tablespoon lime juice
- 3 teaspoons orange juice concentrate
- candied orange peel, (optional) for garnish
Directions
Preheat oven to 350°F. Place empty phyllo shells on baking tray. Bake 3-5 minutes or until lightly golden brown.
Place chicken in a medium bowl and season with salt, pepper, garlic powder and cayenne. Set aside.
Heat butter in a small saucepan over medium high heat. Add jalapeño and cook 3-4 minutes or until tender. Stir in ginger and one green onion cooking for additional 1-2 minutes. Lower heat to medium low and stir in marmalade, lime juice and orange juice concentrate. Cook 1-2 minutes just to heat through. Remove from heat and pour over chicken. Toss chicken to coat thoroughly with sauce.
Spoon filling into phyllo shells and garnish with remaining green onion and orange peel, if using. Serve at room temperature.
Nutrition
Serving size: 1 shell (19g), Amount per serving: Calories 45, Total Fat –1g, Saturated Fat –0g, Trans Fat – 0g, Cholesterol –5 mg, Sodium – 15mg,Total carbohydrate – 7g, Dietary Fiber – 0g Sugars – 4g, Protein – 2g, Vitamin D – 0%, Calcium – 0%, Iron 0%, Potassium – 0%
Tips
Candied orange peel can be purchased or make your own.
To follow is one method:
Peel orange and cut peel into ¼” wide strips. Place the peels in a saucepan and cover with cold water. Bring to a boil, drain the water and repeat again with more cold water. Drain the water once again. In a medium pan, heat ¾ cup water and 1 ½ cups granulated sugar. Simmer for 8 minutes. Add the peel and simmer for at least 40 minutes. Do not stir. Drain any remaining syrup, sprinkle with sugar and place peels on a cooling rack to dry.
