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Mustard Chicken Bites
Nb persons: 0
Yield: about 50 appetizers
Preparation time:
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| MUSTARD CHICKEN BITES 1 can Campbell’s condensed Cream of Chicken Soup | |
| 2 tbsp. | Dijon style mustard |
| 1 tbsp | chopped fresh dill or ½ tsp dry dill weed, (crushed) |
| 1 tsp | lemon juice |
| 2 cloves | garlic, minced |
| 1 ½ lb skinless boneless chicken breasts cut into 1 ¼” cubes | |
| ¼ c. | milk |
In large bowl, stir together soup, mustard, dill, lemon juice and garlic. Reserve ½ c. of soup mixture for dipping sauce. Add chicken to remaining soup mixture; toss to coat well; cover; refrigerate 2 hours.
On skewers, thread chicken. Place skewers on grill 6” above glowing coals. Grill 8 minutes or until chicken is no longer pink and golden brown, turning often. Remove chicken from skewers. Arrange on serving platter. Keep warm.
Meanwhile, in 1 litre saucepan, over medium heat, stir together reserved soup mixture and milk; heat through. Serve as dipping sauce with grilled chicken. Garnish with dill and lemon, if desired
To broil: prepare recipe as directed above. On rack in broiler pan, place skewers. Broil 6” from heat for 10 minutes or until chicken is no longer pink and golden brown, turning often.
Makes about 50 appetizers.
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