Chickaritos Recipes

Steps:

• Preheat oven to 425°. In a large bowl, combine chicken, cheese, chilies, onions, pepper sauce and seasonings. , Unfold one sheet of puff pastry onto a lightly floured surface. Roll into a 12x9-in. rectangle. Cut into nine rectangles., Place 2 tablespoons filling across the center of each rectangle. Brush edges of pastry with water and roll pastry around filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Refrigerate, covered, until ready to bake. , Place pastries on a lightly greased baking sheet, seam side down. Brush tops with egg. Bake 20-25 minutes or until golden brown. Serve warm with salsa and guacamole.

Steps:

• In a bowl, combine chicken, chilies, onions, cheese and seasonings. Mix well; chill until ready to use.
• Remove half of the pastry from refrigerator at a time. On a lightly floured board, roll to a 9-in. x 12-in. rectangle. Cut into nine small rectangles.
• Place about 2 tablespoons of filling across the center of each rectangle.
• Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal.
• Repeat with remaining pastry and filling. Place, seam side down, on a lightly greased cookie sheet. Refrigerate until ready to heat.
• Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole.

Steps:

• In a bowl combine all ingredients except for puff pastry. Mix well; chill until ready to use.
• Remove half of the puff pastry from the refrigerator at a time. On a lightly floured board, roll pastry to a 9 x 12 inch rectangle.
• Cut into 9 small rectangles.
• Place about 2 T. filling across the center of each rectangle.
• Wet edge of pastry with water and roll pastry around filling.
• Crimp ends with a fork to seal.
• Repeat with remaining pastry and filling.
• Place seam side down, on lightly greased cookie sheet.
• Refrigerate until ready to bake.
• Bake at 425 for 20 to 25 minutes or until golden brown.

Steps:

• in a bowl combine everything but pastry and guacomole.
• on a lightly floured surface, roll out pastry to about 12 x 9 inch rectangle.
• cut into nine small rectangles.
• add about two tablespoons filling into each rectangle.
• wet edges of pastry with water and roll around filling.
• crimp ends with a fork to seal.
• place seam side down on lightly greased baking sheet.
• bake at 425 for 20 minutes.
• serve with guacoamole for dipping.

Steps:

• Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
• Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
• Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.