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Recipes > Snacks & Entrees > Chicken and capsicum baskets >>
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Chicken and capsicum baskets
5 sheets of Mountain Bread™
1 capsicum, chopped
½ cup cooked chicken, chopped
1 tbsp cornflour
½ cup cream
1 tsp French mustard
1 tbsp fresh parsley, chopped
1 Combine capsicum and chicken in pan then stir in blended cornflour and cream. Stir over heat until the mixture boils and thickens then add mustard and parsley. Cool to room temperature.
2 Cut each sheet of Mountain Bread™ into 9 equal squares and place each in a mini muffin pan (1 tbsp capacity). Spoon filling into the pockets and bake in a moderate oven (180c) for about 5 minutes or until heated through and the bread is lightly browned. Serve straight away. |
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