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Chicken and Andouille Pastry Cups with Sweet Barbecue Sauce

  • 30servings

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (2.1-ounce) packages mini phyllo shells (30 1 1/2-inch shells), thawed

  2. 1 tablespoon plus 2 teaspoons vegetable oil

  3. 1 (6-ounce) boneless skinless chicken breast , cut into 1/4-inch dice

  4. 1 teaspoon Essence, recipe follows

  5. 4 ounces andouille , cut into 1/4-inch dice

  6. 1/2 cup chopped yellow onions

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon cayenne

  9. 2 teaspoons chopped garlic

  10. 1/4 cup water

  11. 1 1/4 cups Sweet Barbecue Sauce , recipe follows

  12. 1 tablespoon chopped fresh parsley leaves

  13. 3 tablespoons freshly grated Parmigiano-Reggiano

  14. 2 tablespoons fine dry bread crumbs

  15. 1/2 cup finely crumbled feta cheese

  16. Minced chives, for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F.

  2. Place the shells on a baking sheet and bake until golden brown and crisp, about 3 to 5 minutes. Remove the shells from the oven.

  3. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Season the chicken with the Essence and cook, stirring, for 2 minutes. Add the sausage and cook, stirring, for 2 minutes.

  4. Add the onions, salt, and cayenne and cook until the onions are very soft, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the water, 1/2 cup of the barbecue sauce, the parsley, and cheese. Simmer for 1 minute. Remove from the heat and add the bread crumbs. Mix well. Let cool. Fill the shells with meat mixture. Top with the feta cheese. Garnish with chives and extra BBQ sauce.

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