Chicken Triangles Recipes

CHICKEN TRIANGLES

Steps:

• Combine all ingredients except pita in a food processor, until fairly well mixed.
• Separate each pita into halves, then into semi-circles.
• Each whole pita should produce 4 pieces.
• Spread chicken mixture on each triangle.
• Place triangles on a lightly greased cookie sheet and bake at 375 for 5-7 minutes or until bubbling.
• Cut each semi-circle into 2 triangles.
• Serve with desired toppings.

CHICKEN IN FOIL TRIANGLES - AKA TWICE BAKED CHICKEN

Steps:

• Mix together all ingredients.
• Put into covered dish and put in fridge to marinate for one hour.
• Preheat oven to 350 degrees F.
• Wrap tablespoon sized portions in pieces of aluminum foil, either in triangular shapes or about 2 1/2-inch square.
• Bake in 350 degree F oven for about 10 minutes.
• Serve along with stirfry and rice, or as an appetizer.

CURRY CHICKEN TRIANGLES

Steps:

• heat oven to 375°F Spray large cookie sheet with cooking spray. Unroll both cans of dough on work surface and pinch seams to seal. Press each to form 12x9 inch rectangle. Cut each into 12 squares.
• In medium bowl, beat cream cheese, milk and apricot preserves with electric mixer on medium speed until smooth. Stir in chicken, cheese, water chestnuts, onions and curry powder.
• Spoon about 1 tablespoon chicken mixture in center of each square. Fold dough over filling; press edges with a fork. Place on cookie sheet. Brush with beaten egg; sprinkle with almonds.
• Bake 10 to 15 minutes or until deep golden brown.

PHYLLO TRIANGLES WITH CHICKEN AND PECANS

Steps:

• Make the filling-heat a large saute pan over medium heat and add in the olive oil.
• When the oil is hot, add the onion and cook until it is soft, about 2 minutes.
• Add in the garlic and cabbage; cook until the cabbage begins to soften, about 2 minutes.
• Add in salt, pepper, nutmeg, cayenne, and heavy cream; cook the mixture until the cream has reduced and thickened, about 4 minutes.
• Stir in the goat cheese, chicken, pecans, parsley, and tarragon.
• Stir and taste the mixture for seasoning, adding more salt and pepper if desired.
• Remove the pan from the heat and let cool.
• Preheat oven to 400°.
• Assemble-remove the phyllo from the package, unroll it on a work surface, and immediately cover it with a large sheet of plastic wrap and a damp towel to keep the pastry from drying out.
• Working as quickly as possible, carefully remove one sheet of phyllo dough and lay it out on the work surface.
• Brush with melted butter and lay a second sheet on top of the first; brush again with melted butter.
• With a pizza cutter or sharp knife, cut the phyllo crosswise into six strips.
• Place about 1 teaspoon of the cooled filling on the short end of each strip.
• Fold the phyllo over the filling to form a triangle, as you would to fold a flag, and continue to fold, leaving a seam on the bottom of the triangle.
• Brush the triangle with melted butter and place it on a parchment-lined baking sheet.
• Repeat with the remaining phyllo and filling, leaving about 1/2-inch between triangles.
• Bake the triangles until golden, 12-15 minutes.
• Serve hot or at room temperature.
• **The unbaked triangles can be frozen, arranged on a parchment-lined baking sheet and wrapped in plastic for 2 weeks; they can be baked without thawing; just add 5 minutes to baking time.