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Edible “boards” topped with tiny chicken croutons—a fabulous appetizer!
2 large Idaho potatoes, scrubbed clean
1/4 teaspoon salt
dash of black pepper
2 tablespoons store-bought sautéed onions, such as Haddar
5 pieces chicken cutlets (1/2 pound), cut into tiny pieces (crouton size)
1/2 red pepper, minced
3 teaspoons Tuscanini Tomato Paste
1 teaspoon chicken soup mix
2 teaspoons Gefen Honey
1 teaspoon cornstarch dissolved in 1/2 cup water
dash of red pepper flakes (optional)
Preheat oven to 400 degrees Fahrenheit.
Slice the potatoes very thin, vertically. I like to use a mandoline for this. Lay in a single layer in a baking pan, sprinkle with salt and pepper, and spray with oil spray. Bake for 20–25 minutes, until a bit crispy. These can be refrigerated for two days until ready to use.
In a frying pan, heat the sautéed onions. Add chicken pieces and cook for five minutes, until almost cooked through. Add the rest of the ingredients and cook until sauce thickens.
To serve: Lay two slices of potato in an X shape and top with chicken mixture.
Optional: Drizzle any store-bought dressing or spicy mayo over the appetizer.
Photo by Chana Rivky Klein
www.thevoiceoflakewood.com
(732) 901-5746
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