For dinner tonight I am making chicken capons. It is so simple, quick and delicious! It also works great for shabbos day, at room temp, either as an appetizer or for the main course (you can freeze them prepared and just bake them right before shabbos). I am going to make steamed veggies to go with it. Enjoy!
|
Ingredients
|
|
| | | | | | | | |
-
| 1 pkg large puff pastry squares |
-
| Near east rice pilaf - cooked according to directions on box |
-
| duck sauce |
-
| chicken cutlets - cut into small squares |
| |
|
| | | | | | | | |
| | | | | | | | |
| | | | | | | | |
| | | | | | | | |
|
Instructions
|
|
|
|
Dip cutlets in duck sauce.
|
|
|
|
Place in the center of a pstry square with a scoop of rice on top.
|
|
|
|
Bring all four corners of dough together and place on baking sheet seem side down.
|
|
|
|
Brush with duck sauce and bake on 350 degrees for 30 minutes.
|
No comments:
Post a Comment