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Mini Pita Pocket Appetizer
Smoked Mini Pockets
recipe
and photograph created by Peggy Bucholz for www.finedinings.com
Makes 20, approximately
8 ounce chicken breast, boneless, skinless
a few drops Liquid Smoke
salt and pepper
1 tablespoon butter
1 celery stalk, finely chopped
4 tablespoon scallions, thinly sliced
1/3 cup red bell pepper, chopped finely
4 tablespoons mayonnaise
Zest from one lemon
3 teaspoons fresh lemon juice
1/8 teaspoon freshly ground black peppercorns
salt, to taste
2 tablespoons slivered almonds, chopped and toasted
10 mini pita pockets, whole wheat or plain (available at Trader Joes)
1/2 cup Arugula leaves stacked, rolled and sliced 1/4-inch
Lettuce leaves for garnish,
optional
Sprinkle chicken breast with liquid smoke and sauté in a small skillet over med-hi heat
with butter until completely cooked; add salt and pepper. Finely dice the
chicken and combine in a small bowl with celery, scallions and red bell
peppers. Stir in mayonnaise, lemon zest, lemon juice, pepper, salt and toasted
almonds.
Makes approximately 1-1/2 cups.
Cut pita pockets in half horizontally; if you are presenting them upright cut a thin slice from the bottom
of each so that they will stand up. Fill each pocket with
approximately 1 tablespoon filling, top with sliced arugula and serve on a party
tray over a bed of lettuce
leaves if desired.
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Wine
recommendation: Pinot Gris; Chardonnay |
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