Creamy Tomato and Spinach Chicken Bites
Creamy Tomato Bisque enrobes tender chicken and baby spinach, nestled in a delicate vol-au-vent puff pastry, and topped with seasoned breadcrumbs. These melt-in-your-mouth appetizers are a perfect blend of creamy, savoury, and crispy flavours.
Total Time
40 min
1
48
- 48 48 Pepperidge Farm® Patty Shells
- 1 1 Egg
- 1 tbsp 1 mL Water
- ½ cup 125 mL Verve® Tomato Roasted Red Pepper Bisque with Gouda
- 2 tbsp 30 mL 35% whipping cream
- ½ cup 123 g Cubed cooked chicken
- 1 ½ cups 45 g Loosely packed baby spinach
- 1 tbsp 14 g Butter
- 1 clove 1 clove Garlic, minced
- ⅓ cup 50 g Dried breadcrumbs
- 1 tbsp 3 g Chives (Fresh), finely chopped
- ½ tsp 1 g Dried oregano
- Preheat oven to 375°F (190°C). Whisk egg with water. Brush pastry shells with egg wash. Bake for 20 to 25 minutes.
- Meanwhile, heat bisque and cream in small saucepan set over medium heat; bring to a simmer. Stir in chicken; cook for 5 minutes, stirring often, until chicken is heated through. Add spinach; cook for 1 minute or until wilted.
- Meanwhile, melt butter in small skillet. Cook garlic for 1 minute or until softened. Stir in breadcrumbs, chives, oregano and pepper. Cook for 2 minutes or until toasted.
- Spoon chicken mixture evenly into baked pastry shells. Sprinkle with breadcrumb mixture.
- Tip: Add pinch of cayenne to bisque for a spicy addition. Substitute cooked baby shrimp for chicken.
Tips
Nutrition Facts
Per
1
Calories
Total Fat
Saturated Fat
+ Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Sugars
Dietary Fibre
Protein
Potassium
Calcium
Iron