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chicken breasts sherry wine butter mayonnaise shallots green onions T basil thyme hearts Fontina cheese Parmesan cheese Bread
Viewed: 45 - Published at: 4 years agoIngredients
- 2 C chicken breasts, cooked and diced
- 1/2C sherry wine
- butter
- 1 C mayonnaise
- 2 shallots, minced
- 2 green onions, chopped fine
- 3T basil, chopped fine
- 2 T. thyme, chopped fine
- 1 jar marinated artichoke hearts, drained and chopped
- 1 C Fontina cheese, grated
- 1/2 cup freshly grated Parmesan cheese
- 25 slices of baguette bread, I like to use roasted garlic baguettes
Method
- In a small Pyrex dish, mix the sherry with 1 T chopped thyme and 1 clove chopped garlic. Marinade 2-3 bonesless, skinless chicken breasts in the sherry mixture for at last 1 hour or overnight. Top each breast with a pat of butter. Bake at 375 degrees for 40 minutes or until cooked through. Cool and chop. Mix the chicken with any leftover marinate left in dish. Mix this with the mayonnaise, shllots, green onion, basil, thyme, artichoke hearts, Fontina cheese and Parmesan cheese. Mound each baguette slice with some chicken. You can top with some additional cheese. These can be made the day ahead or you can freeze for up to a month. Bake for 15-20 minutes in a 350-degree oven until brown and bubbly. If you do freeze them, do not defrost before cooking.
