A Chicken Puff Please

Rosemary Chicken Puffs

I got the idea for this dish from my sweet friend Becca in nursing school. She revealed this recipe last week and I have been dying to try it. We ate it for dinner tonight and I have to say it is by far one of the favorite things that I have ever made. I made these as a dinner but they would also be fabulous as appetizers or finger foods at a party.





Ingredients:

Apricot preserve/jelly
rosemary
rotisserie chicken (or any cooked chicken)
swiss of fontina cheese if you want to be fancy
Tube of croissant dough/ triangles

Directions:

1. Preheat the oven to 350 or the temperature as directed on the croissant package
2. Place the croissant triangles on an ungreased cookie sheet
3. Place some shredded rotisserie chicken or grilled chicken in each triangle
4. Sprinkle with rosemary
5. Put small square of cheese on top of the chicken
6. Put a dollop of apricot preserve on top/side
7. Wrap up each little puff
8. Sprinkle each puff with rosemary
9. Place in the oven for 10 minutes or until light brown
10. Share and enjoy

Rosemary Chicken

Some of our sweet friends, Emily and Mark, shared this chicken recipe with us and we loved it! This couple has given us wonderful ideas with their fabulous culinary and herbology skills and I can't wait to share more of this with you in the near future.



Ingredients:

1/2 cup dijon mustard
chicken (however much you need to feed your family.... I used two chicken breasts)
1 TBSP rosemary - dry or fresh
2 TBSP olive oil
4 cloves of garlic-minced or pressed
1 tsp salt
carrots
potatoes

Directions:

1. Preheat oven to 415 F
2. Quarter your potatoes and place with the carrots in your dish.
3. Drizzle with olive oil, salt and pepper and then place in oven for 15 minutes
4. Combine olive oil, mustard, garlic, rosemary, and salt together. Slather the chicken in this.
5. Add the chicken to the veggies in the oven and bake for 45 more minutes at this temperature
6. Bon appetit