Marias Chicken Canapes Recipes

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MARIA'S CHICKEN CANAPES

Make and share this Maria's Chicken Canapes recipe from Food.com.

Provided by Barenakedchef

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7



Maria's Chicken Canapes image

Steps:

  • Preheat oven to Broil.
  • Combine all ingredients and place on the Party Rye bread.
  • Broil until brown and bubbly.

2 cups cooked chopped chicken
3/4 cup mayonnaise, more if needed to moisten
1/4 cup minced fresh onion
1 (4 ounce) can green chilies
1 cup cheddar cheese, grated
garlic salt, to taste
miniature party rye rounds

CHICKEN-SKIN CANAPéS

The irresistibility quotient of crisp chicken skin "crackers" is right up there with potato chips. When I first tasted them during a charity event at the stall run by Ken Oringer, a chef and owner of Toro on the edge of SoHo, I kept coming back for more. He said they were easy to make at home. And they are, requiring about an hour of unattended time. Mr. Oringer served his as little sandwiches - he calls them bocadillas - filled with a kind of Spanish pimento cheese. I made mine open-faced, with the cheese as a topping. I also used them to channel Buffalo wings by spreading a little hot sauce, then a blue cheese mixture on top and using a slice of celery as a garnish. The skin shrinks as it cooks. Kept in a container or a plastic bag, the unadorned crackers can hold for several days.

Provided by Florence Fabricant

Categories     crackers and chips, appetizer

Time 1h30m

Yield 32 pieces

Number Of Ingredients 4



Chicken-Skin Canapés image

Steps:

  • Heat oven to 325 degrees. Carefully remove the skin from the chicken thighs without tearing. Set skinned thighs aside for another use or freeze them. Line a 9-by-13-inch rimmed sheet pan with parchment paper. Spread half the skin pieces on the paper. Season with salt and pepper. Top with another piece of parchment, and then place a second sheet pan on top to weigh down the skin. If you have enough pans, repeat to make one more tray of skins. Otherwise wait until the first batch is done.
  • Place layered pans with skin in the oven and bake about 50 minutes. Skin should be golden brown. If not, return pans to the oven for another 10 minutes. If using two pans, rotate halfway through baking.
  • Place cooked chicken skins on a sheet of paper towel, blot and set aside until cool. If needed, cook second batch. Once cool, use a sharp knife to cut each piece of skin in four, trimming any ragged edges. Set aside in a covered container until ready to use.
  • Spread cheese onto crisp chicken skin squares and serve. If using blue cheese spread, garnish each with a piece of celery before serving.

Skin from 8 chicken thighs
Salt and ground black pepper
1 cup Spanish pimento or blue cheese spread
32 slices celery, optional

CHICKEN MARIA

Make and share this Chicken Maria recipe from Food.com.

Provided by Brookelynne26

Categories     Very Low Carbs

Time 3h

Yield 4 serving(s)

Number Of Ingredients 9



Chicken Maria image

Steps:

  • Rinse chicken and pat dry with a paper towel. Soak chicken breasts in the eggs for at least 1 hour. Drain and roll in the breadcrumbs to coat.
  • Preheat oven to 350°F.
  • In a large skillet over medium heat, brown the chicken in melted butter and place in an 8x8 inch baking dish. Combine the mushrooms, lemon juice, wine, and broth in a medium bowl. Pour mixture over the chicken and top with slices of cheese. Cover with foil and bake 45 to 60 minutes, or until chicken is cooked thru and tender.

4 boneless skinless chicken breasts
3 large eggs, beaten
1 cup fine breadcrumbs
2 -3 tablespoons butter, melted
1/2 cup sliced mushrooms
2 tablespoons lemon juice
1/2 cup white wine
2/3 cup chicken broth
4 slices monterey jack cheese

MARINATED CHICKPEAS

These marinated chickpeas are great on their own, but even better for bulking up salads into a full meal. Because the chickpeas soak in vinaigrette, there's typically no need to add any extra dressing when you combine them with other vegetables; they come with enough seasoning to flavor everything. Combine a cup of the dressed chickpeas with a cup of cooked whole grains (such as farro, barley, wheat berries or quinoa), a half cup of shredded carrots, a handful of minced fresh parsley, a pinch of cumin, plus some cayenne or harissa for heat. You could also stir together equal parts marinated chickpeas and diced fresh cucumber with some slivered red onions and chopped fresh dill, or massage some chopped kale with olive oil and a pinch of salt, then toss in a big scoop of marinated chickpeas and some crumbled feta or Cotija.

Provided by J. Kenji López-Alt

Categories     easy, quick, weeknight, beans, salads and dressings, vegetables, side dish

Time 5m

Yield 4 cups

Number Of Ingredients 6



Marinated Chickpeas image

Steps:

  • Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.

3 to 4 cups cooked chickpeas (from about 10 ounces dried chickpeas, cooked and drained, or two 15-ounce cans chickpeas, drained), see Note
1/2 cup extra-virgin olive oil
6 tablespoons sherry vinegar or white wine vinegar
1 small shallot, finely minced
1 medium garlic clove, finely minced or pressed through a garlic press
Kosher salt and freshly ground pepper

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