| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Appetizers, Chicken | 48 | Servings | |
INGREDIENTS
| -Martha Stewart Hors d' | ||
| 2 1/2 | lb | Chicken breasts |
| 3 1/4 | tb | Soy sauce, to taste |
| 2 1/2 | ts | Rice wine vinegar |
| 3/8 | c | Peanut oil |
| 1/2 | c | Vegetable oil |
| 1/4 | c | Parsley, fresh, chopped |
| 4 | Scallions, minced | |
| 48 | Tartlet shells |
INSTRUCTIONS
Cook chicken breast in 350-degree oven. Don't overcook. Let cook. Skin and bone breast and cut into 1/4" cubes. Put cubed meat in mixing bowl. Combine soy sauce, vinegar, oils, parsley and scallions. Pour over chicken and stir well. Spoon into prepared shells. Formatted by Theresa Grant, HWWK11B, from Martha Stewart Hors D'oeuvres. Posted to MM-Recipes Digest V4 #030 by John Merkel <jmerk@doitnow.com> on Jan 28, 1997.
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