Chicken Vol-Au-Vents With Sweet and Sour Salsa

Recipe by Peter J
READY IN: 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Make salsa by mixing together ingredients from pineapple to vinegar together thoroughly in a bowl.
  • Place in refrigerator for 30 minutes or more.
  • Preheat oven to 300°F (150°C), set the baking sheet to be around the middle of the oven.
  • Place a piece of cooked chicken in each case that fills it to about half way.
  • Top with a little cheese, it will melt down a bit during cooking but leave some room at the top for the salsa to be added after cooking.
  • Bake filled vol-au-vents case on a baking sheet for 10-15 minutes until cheese has melted, keeping an eye on it to make sure the vol-au-vent cases don't burn.
  • Top each evenly with the salsa mix (about 3/4 teaspoon each) and serve.
Advertisement