USVI-On-Line

I am looking for a good chicken recipe for a cocktail party.
Must be boneless and not in a dip.
Chip nixed Chicken Satay skewers

Thanks!

I made this for a cocktail party I had over the holidays and it got rave reviews. I made some adjustments- my own vinaigrette instead of bottled dressing and french baguette in lieu of focaccia.


Ingredients
• 2 skinless, boneless chicken breast halves
• 1 1/4 cups Italian salad dressing, divided
• 4 cups fresh spinach, torn
• 1/3 cup crumbled feta cheese
• 8 sun-dried tomatoes, packed without oil, chopped
• 1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
• 1/4 cup olive oil
Directions
1. Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.
4. In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
5. Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.

Sweet and Spicy Bacon Wrapped Chicken

I've made these for parties with chicken thigh meat. The guys especially like them.

1 1/2 lbs boneless skinless chicken breasts
1 (1 lb) package sliced bacon
3/4 cup firmly packed brown sugar
2 tablespoons chili powder

Directions:Prep Time: 10 minsTotal Time: 45 mins
1Preheat oven to 350°F.
2Cut chicken breasts into 1-inch cubes.
3Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
4Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
5Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
6Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.

I made this one for New Years Eve and everyone liked it:

Curried Coconut Mango Chicken in Wonton Cups

24 wonton wrappers
a drizzle of canola oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 Tbsp. grated fresh ginger
2 cups chopped cooked chicken
1 tsp. – 1 Tbsp. curry paste
1/2 cup light or regular coconut milk
1/3 cup mango or peach chutney
Juice of 1/2 a lime (about a tablespoon)
Salt to taste
Chopped fresh cilantro (optional)
To make the wonton cups, press fresh wonton wrappers into mini muffin tins, pressing any folds firmly to the sides, and bake at 350 F for 5-10 minutes, until pale golden. Set aside to cool.
To make the filling, heat oil in a medium nonstick saucepan and cook the onion, garlic and ginger for about 2 minutes. Add the chicken, curry paste, coconut milk, chutney, lime juice and salt. Cook, stirring often, until bubbly and thickened. Cool slightly or chill before spooning into wonton cups. Sprinkle with cilantro.

For a party this Christmas I made this and didn't have any left.

1 package crescent rolls
1 shredded roasted chicken (I used store bought rotisserie)
1 c. monterey jack cheese
raspberry chipotle or jalapeno sauce/jam

Flatten the crescent rolls into a sheet and push together seams. Spread a layer of jam onto dough, add shredded chicken and then cover with monterrey jack cheese. Roll into a log and wrap with saran wrap. Refridgerate for at least an hour, remove and slice. Place on a baking sheet and bake according to crescent roll directions. It really doesn't take more than a few minutes at that temp for them to cook. I made two logs to have enough!

I've made something similar to the curried chicken in wonton cups. People LOVE those ! Nice and bite-sized, easy to make, delicious.

The current issue of Cooking Light has a recipe for coconut-crusted chicken strips with sweet chili dipping sauce. It sounds pretty good and would work on a skewer. (unless all skewers are out?)

Blanchard's Cook What You Love book has an easy chinese chicken skewer app flavored with garlic, five-spice, cumin, and coriander.

Let me know if you want either.

Becky- I would love the coconut chicken recipe

Here you go, cooking instructions paraphrased:

24 oz. chicken breast, cut into 1/2" strips
1/2 tsp. salt
1/4 tsp. cayenne
1 cup rice flour
1 cup buttermilk
1 egg
1.5 cups unsweetened flaked coconut
3 tbsp. oil

season chicken with spices. beat buttermilk with egg. dredge chicken in flour, then buttermilk, then coconut.

heat oil over moderately high heat. Cook chicken, turning once, until nicely browned and cooked through, about 6 minutes.

I'd skewer the chicken after cooking to make eating easier. If you want to serve with the sweet chili sauce, I like and can easliy find Lee Kum Kee brand. I'd probably add some sweet curry powder to the chicken spices also.