
Nutrition Facts
Total Time
min.
Serving & Size
1
Smooth tomato bisque enrobes tender chicken in these melt-in-your-mouth appetizers.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Ingredients | Metric | Imperial |
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Egg | ||
water | 1 mL | 1 tbsp |
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125
mL
1/2
cup
|
||
35% whipping cream | 30 mL | 2 tbsp |
cubed cooked chicken | 125 mL | 1/2 cup |
loosely packed baby spinach | 375 mL | 1 1/2 cups |
butter | 15 mL | 1 tbsp |
garlic, minced | 1 clove | 1 clove |
dried breadcrumbs | 75 mL | 1/3 cup |
finely chopped fresh chives | 15 mL | 1 tbsp |
dried oregano | 2 mL | 1/2 tsp |
Pepper | ||
Tip: Add pinch of cayenne to bisque for a spicy addition. Substitute cooked baby shrimp for chicken. |
Instructions |
1. Preheat oven to 375°F (190°C). Whisk egg with water. Brush pastry shells with egg wash. Bake for 20 to 25 minutes. |
2. Meanwhile, heat bisque and cream in small saucepan set over medium heat; bring to a simmer. Stir in chicken; cook for 5 minutes, stirring often, until chicken is heated through. Add spinach; cook for 1 minute or until wilted. |
3. Meanwhile, melt butter in small skillet. Cook garlic for 1 minute or until softened. Stir in breadcrumbs, chives, oregano and pepper. Cook for 2 minutes or until toasted.
4. Spoon chicken mixture evenly into baked pastry shells. Sprinkle with breadcrumb mixture. |