Holiday Hors D’oeuvres: Chicken and Olive Pastries

Holiday Hors D’oeuvres: Chicken and Olive Pastries Video Clips. Duration : 10.12 Mins.

Sue Mallick with Food City presents a fresh recipe for Chicken and Olive Pastries at Food City’s Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See http://www.foodcity.com for complete recipe details. Ingredients: 3 refrigerated pie crusts 2 cups of cooked diced chicken 3/4 cups shredded Monterey Jack cheese 1/2 cup sliced pimiento-stuffed green olives, drained 1/3 cup pimientos, drained and chopped 1/4 cup sour cream 1/4 cup green onions, finely chopped Preheat oven to 400. Cut pie crusts into circles using 2 1/2 inch cookie cutter. Place one pastry circle in each of the mini muffin pan cups, pressing slightly. Mix chicken, cheese, olives, pimientos, and sour cream in a medium bowl. Spoon about 1 tbsp of filling into each cup. Bake 12 to 16 minutes or until pastry edges are golden brown. Sprinkle with onions.

Keywords: Chicken, and, Olive, Pastries, food, city, cooking, school, kingsport, tennessee

Betty’s Pecan-Crusted Oven-Broiled Chicken Breasts Recipe

In this video, Betty demonstrates how to make her Pecan-Crusted Oven-Broiled Chicken Breasts recipe to accompany her Southern dinner, including Brown Sugar-Topped Baked Sweet Potato, Country-Style Pressure Cooker Green Beans, Morning Coffee Blueberry Muffins, Perfect Pound Cake with Sugar Glaze Topping with Crispy, Sugary Nuts, and Triple Chocolate Frozen Ice Cream Pie (all in other videos). Ingredients: 4 pounds boneless, skinless chicken breast halves (about 8 to 10) 1/2 cup flour 1 well-beaten egg 1 cup buttermilk 1 cup finely-ground pecans 3/4 cup dry breadcrumbs 1 1/2 teaspoons salt 2 teaspoons paprika dash of ground black pepper cooking spray 1 stick butter or rmargarine, melted Wash chicken pieces and trim off of all excess fat, gristle, etc. Set aside. Place 1/2 cup flour in a gallon-sized zip-lock plastic bag, and set aside. Combine buttermilk and egg in a small bowl, and set aside. Place 1 cup ground pecans, 3/4 cup dry breadcrumbs, 1 1/2 teaspoons salt, 2 teaspoons paprika, and a dash of ground black pepper in a separate gallon-sized zip-lock plastic bag, and set aside. Now, take each chicken breast, put it in the bag of flour, and shake it, until completely covered. Next, dip the floured chicken into the buttermilk/egg mixture, and let it drain on a large plate. Continue until all pieces of chicken are coated with flour, and the buttermilk mixture and are draining on the plate. Now, place each drained chicken breast, one at a time, into the seasoned pecan …

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