Chicken Chutney Cucumber Cups Recipes

CHICKEN-CHUTNEY-CUCUMBER CUPS

Steps:

• In medium bowl, mix all ingredients except cucumbers.
• Cut tapered ends from cucumbers. Draw tines of fork lengthwise through cucumber peel to score; cut into 3/4-inch-thick slices.
• With small melon baller, scoop and discard center portion of each slice; do not go through bottom. Fill each with 1 tablespoon chicken mixture.

CUCUMBER CHICKEN ROLL-UPS

Steps:

• Slice cucumber halves lengthwise with a mandoline or knife into 1/8 inch thick long slices
• Mix chicken, Neufchatel cheese, mayonnaise, green onions, tomato, red pepper flakes, and garlic salt together until well blended.
• Lay cucumber slices flat on a work surface. Spoon two teaspoons chicken mixture on bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate. Push a Snack Factory® Pretzel Crisp® about halfway down into the chicken mixture.

CHUTNEY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
• Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

SKINNY CHUTNEY CHICKEN SALAD WITH COUSCOUS

Steps:

• In a medium saucepan, bring chicken broth to boiling. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork.
• In a medium bowl, combine mango chutney, olive oil, and salad dressing. Add chicken, raisins, chopped cucumber, and cooked couscous. Toss to coat.
• Serve with cucumber spears.

CHICKEN WITH MANGO-CUCUMBER SALSA

Steps:

• For dressing, in a small bowl, mix the first six ingredients. Place cucumber, mango, tomato and onion in a large bowl; toss with dressing., Brush chicken with oil; sprinkle with seasonings. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.