Chicken Cups
Recipe: #15678
November 06, 2014
Categories: Snacks, Chicken, Appetizers, Onions, Peppers, Christmas, Mothers Day, Oven Bake, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat, more
"A nice little party appertizer from recipe+. Yields 24 cups but equals 12 serves."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (283 g)
- Calories 106.8
- Total Fat - 1.3 g
- Saturated Fat - 0.3 g
- Cholesterol - 69.3 mg
- Sodium - 1024.7 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 0.9 g
- Sugars - 1.6 g
- Protein - 9.5 g
- Calcium - 25.7 mg
- Iron - 1.3 mg
- Vitamin C - 9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180C (160C fan forced).
Step 2
Place wrappers on a flat surface and spray with oil and line 2 x 12 hole mini muffin trays with wrappers to form cups and bake for 10 to 15 minutes or until crisp and then let cool.
Step 3
Place water in a large deep frying pan to 3/4 full.
Step 4
Cut coriander roots and 3cm stalk from coriander and add to the water with lemon slices and then bring to the boil over high heat.
Step 5
Reduce the heat and add chicken and simmer uncovered for 10 minutes and then remove pan from heat and cool chicken in the liquid.
Step 6
Drain stock from chicken, shred chicken.
Step 7
Combine chicken, onion, capsicum, chopped coriander and mint in a medium bowl.
Step 8
Whisk the juice and sauces and add to salad.
Step 9
Spoon chicken mixture into cups and top with chilli and extra coriander and serve.
Tips
No special items needed.
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