* Exported from MasterCook *
Phyllo Tartlets Bang-Bang Chicken starter
Recipe By :Adapted from "Hors d'Ouevres" by Eric Treuille and Victoria Blashford-Snell (DK Publishing, $19.95).
Serving Size : 24 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sesame seeds
4 tablespoons peanut butter
1 garlic clove -- peeled, crushed
2 teaspoons fresh minced ginger -- or bottled ginger
2 tablespoons lemon juice
1 tablespoon soy sauce
1/4 teaspoon hot red pepper sauce -- or to taste
1 tablespoon warm water -- to 2 T.
1 boneless skinless chicken breast half -- about 6 ounces
24 frozen phyllo shells -- thawed (or use fresh-made phyllo tartlets. See cook's note.)
2 green onions -- washed, ends removed, sliced on the diagonal\
Place the sesame seeds in a small skillet and toast them over medium heat
about 3 minutes or until the seeds are golden. Remove from heat and set
aside.
To make the bang bang sauce, in a small bowl mix together the peanut
butter, garlic, ginger, lemon juice, soy sauce and hot red pepper sauce
until smooth.
The mixture should be of sauce consistency, just coating the back of a
spoon.
Add warm water to the sauce if it is too thick. Set aside.
In a skillet with a lid, place the chicken and cover it with cold water.
Bring slowly to a simmer. Cover and continue simmering gently without
boiling until the chicken is cooked through, about 10 minutes depending on
its thickness.
Remove the chicken from the heat and cool it completely in the cooking
liquid. Drain and cut the chicken, on the diagonal, into 1/8-inch thick
slices. Cut the slices in half.
Place about 1 teaspoon of the sauce in each thawed phyllo shell. Arrange
chicken slices on top. Sprinkle with the toasted sesame seeds and garnish
with the green onion slices.
Makes about 24 appetizers.
Cook's note: To make your own phyllo shells, melt 2 tablespoons (or more
if needed) of unsalted butter and have ready 4 ounces of thawed phyllo
dough.
Working with one phyllo sheet at a time (keep the others covered with a
damp towel) brush it lightly and in streaks with melted butter. Cut the
sheets into 2-by-2-inch squares.
Butter muffin cups and line each cup with 4 buttered phyllo pastry squares
placed at slightly different angles. Repeat until all the phyllo pastry is
used. Bake the tartlets in a preheated 350-degree oven for about 6 minutes
or until golden brown.
Remove the tartlets from the muffin cups and cool them completely on a
wire rack. Makes about 24. These can be made and baked up to a month in
advance. Store in an airtight container at room temperature.
Per serving: 51 calories (50% from fat), 3 grams fat (trace of sat. fat),
4 grams carbohydrate, 3 grams protein, 69 mg sodium, 4 mg cholesterol, 4
mg calcium, trace of fiber.
This sauce can be made up to 3 days in advance; cover and refrigerate.
Cook the chicken up to 1 day in advance; cover and refrigerate. Tartlets
may be filled up to 45 minutes before serving. See the cook's note to make
your own phyllo tartlet cups.
Cuisine:
"Asian"
Source:
"Tested by Susan Selasky for the Free Press Test Kitchen."
S(Formatted by Chupa Babi):
"March 2012"
Yield:
"24 starters"
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Per Serving (excluding unknown items): 27 Calories; 2g Fat (57.2% calories
from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg
Cholesterol; 60mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 3726 0 0 0 0
