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Chicken Pineapple Canapes

Microwaverina's picture
  Boneless chicken breasts 1 1⁄2 Pound
  Finely chopped celery 1⁄3 Cup (5.33 tbs)
  Finely chopped green pepper 1⁄3 Cup (5.33 tbs)
  Finely chopped onion 3 Tablespoon
  Butter/Margarine 1 Tablespoon
  Cream cheese 8 Ounce (1 Package)
  Canned crushed pineapple 8 1⁄4 Ounce, drained (1 Can)
  Chopped cashews 1⁄3 Cup (5.33 tbs)
  Snipped fresh parsley 1 Tablespoon
  Lemon juice 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Wheat and white bread slice 15

Place chicken breasts in 1 1/2-qt casserole; cover.
Microwave at High 8 to 10 minutes, or until chicken is no longer pink.
Discard skin and cooking liquid.
Chop into small pieces.
In medium bowl combine celery, green pepper, onion and butter.
Microwave at High 2 to 4 minutes, or until vegetables are tender-crisp.
Add cream cheese.
Microwave at High 20 to 30 seconds, or until cream cheese softens.
Stir in chicken, pineapple, cashews, parsley, lemon juice, salt and pepper.
Trim crusts from bread.
Spread filling on bread.
With knife or small cookie cutter, cut each slice of bread into four shapes.
Sprinkle with paprika, if desired.
Freeze on tray until firm.
Wrap, label and freeze no longer than 3 weeks.
To serve, unwrap 12; arrange in circle on large plate.
Microwave at 50% (Medium) 4 1/2 to 6 1/2 minutes, or until defrosted but still cold, rotating and rearranging canapes once.
Let stand 5 minutes.
Repeat, as desired.

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Chicken Pineapple Canapes Recipe