Moomettesgram's Favorite Recipes

Even though it’s the Holiday Party Season, here’s one of my easy recipes for a chicken appetizer that you can use all year long!

Cut off the excess fat when working with chicken. If you aren’t the type who likes to mess with chicken parts, buy them already skinned and boneless. Usually all traces of fat have been removed in the store before packaging.

Boneless pieces of chicken are healthier to eat and take less time to cook. Marinate your chicken breasts overnight or for at least an hour. You don’t have to pierce the chicken to get the marinade to seep in.  Use a cutting board and a meat tenderizer before adding the chicken to the marinade.

A meat tenderizer also creates a cut of chicken with the same thickness throughout. This helps the cooking time. Most chicken breasts are thicker through the middle and thinner on the ends. That’s why some chicken breasts have hard ends because it cooked faster than the middle.

Bibb lettuce leaves work really well for chicken recipes.  They form a cup on their own.  If the leaves are too large break them up into smaller pieces.  These cups also taste great with toasted almonds or cashews instead of the roasted peanuts.

This is easy enough that with a few side dishes, you’ll be able to turn it into one of your favorite dinner recipes, or serve on the deck and patio in the summer.

What You Need:

2 C chicken, cooked and chopped fine (can be marinated beforehand)
4 green onions, sliced
1 (8 oz) can water chestnuts, sliced, drained and chopped fine
1/2 t red pepper flakes
1 T fresh mint leaves, chopped
24 small lettuce leaves
1/2 C roasted peanuts, chopped

How to Make It:

Mix the chicken, green onions and water chestnuts together in a mixing bowl.

Sprinkle in the red pepper flakes and mint leaves and toss to combine.
Place 2 T of the chicken mixture onto each lettuce leaf.
Top with the chopped peanuts.

Serving Size: 24

photo credit: avlxyz

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