HAPPY NEW YEAR!!!
2013... who would have thought? And here I am still writing 1973 on my checks, ah well, time does march on.
Last night was a big night for us in the Cul de Sac. Neighborhood party that actually started around our bedtime. Jackie and I toughed it out though and actually was around to kiss my special girl and ring in the new year with friends.
It's going to be a big year for me, plenty to share and plans for a year of fun cooking.
Like last nights little appetizer bites I contributed to the party. Seemed appropriate for me to close the year with yet another use for my beloved Rotisserie Chicken.
All made very easy with the use not only with the store bought pre-cooked, pre-seasoned Rotisserie Chicken, as well as a sheet of Puff Pastry. Just add the onions, sauce and a little cheese. What could be easier!
BUT, there is a trick, explained in the instructions but also shown in photos below the recipe, so look over the whole post before trying this easy recipe.
Caramelized Onion BBQ Chicken Pizza Bites
- 2 TBS Olive Oil
- 1 Large Onion, thinly sliced, rigs separated
- 1 Sheet Completely thawed Pepperidge Farms brand Puff Pastry, Sliced into 12 squares/rectangles
- 12 HALF TBS Tomato Sauce
- 12 HALF TBS Dark meat from a Rotisserie Chicken, diced and marinated in a bit of BBQ sauce
- 12 HALF TBS Grated Mozzarella Cheese
- 1 Large Egg beaten for an egg wash
- 3 Large Basil Leaves cut into ribbons Chiffonade style for garnish
- Preheat oven to 400 degrees
- In a heavy bottomed large skillet over medium high heat, warm the Olive oil. Add the Onions and saute for about 20 minutes, until the onions have softened and started to turn brown.
- Arrange the squares of puff pastry on a silipat sheet or a sheet of parchment paper
- Meanwhile, take the back of a TableSpoon and press a dimple into the center of each of the squares of puff pastry. This gives you a spot to add the fixins for the pizza bites, prevents those spots from rising, allowing the unpressed areas to puff (It's not called puff pastry for nothing).
- Add the Tomato Sauce, 1 TBS in each dimple
- Add the Chicken
- By now, the Onions are cooked, add them on top of the chicken
- Add the cheese
- Brush the edges of the puff pastry with an egg wash
- And bake for 20 minutes, until the edges have puffed and begun to turn golden brown and delicious!
- Garnish with basil ribbons
- Serve warm and PARTY LIKE IT's 1999!!!
Oh what a night for the old folks!
A perfect little Appetizer, great for New Year's Eve and i am planning on using them again for my Super Bowl party!
52 Uses For a Rotisserie Chicken"! Which now has blossomed well over 60 uses with still more to come!
What could be easier and tastier?
And as always, if you like this recipe and think you might want to give it a try, pin this to your Pinterest Board and be sure to follow me on Pinterest if you want to see the rest of my 52 Ideas!