Marias Chicken Canapes Recipes

MARIA'S CHICKEN CANAPES

Steps:

• Preheat oven to Broil.
• Combine all ingredients and place on the Party Rye bread.
• Broil until brown and bubbly.

CHICKEN-SKIN CANAPéS

Steps:

• Heat oven to 325 degrees. Carefully remove the skin from the chicken thighs without tearing. Set skinned thighs aside for another use or freeze them. Line a 9-by-13-inch rimmed sheet pan with parchment paper. Spread half the skin pieces on the paper. Season with salt and pepper. Top with another piece of parchment, and then place a second sheet pan on top to weigh down the skin. If you have enough pans, repeat to make one more tray of skins. Otherwise wait until the first batch is done.
• Place layered pans with skin in the oven and bake about 50 minutes. Skin should be golden brown. If not, return pans to the oven for another 10 minutes. If using two pans, rotate halfway through baking.
• Place cooked chicken skins on a sheet of paper towel, blot and set aside until cool. If needed, cook second batch. Once cool, use a sharp knife to cut each piece of skin in four, trimming any ragged edges. Set aside in a covered container until ready to use.
• Spread cheese onto crisp chicken skin squares and serve. If using blue cheese spread, garnish each with a piece of celery before serving.

CHICKEN MARIA

Steps:

• Rinse chicken and pat dry with a paper towel. Soak chicken breasts in the eggs for at least 1 hour. Drain and roll in the breadcrumbs to coat.
• Preheat oven to 350°F.
• In a large skillet over medium heat, brown the chicken in melted butter and place in an 8x8 inch baking dish. Combine the mushrooms, lemon juice, wine, and broth in a medium bowl. Pour mixture over the chicken and top with slices of cheese. Cover with foil and bake 45 to 60 minutes, or until chicken is cooked thru and tender.