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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

CRANBERRY PESTO CHICKEN IN ENDIVE WRAPS Recipe

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This recipe for CRANBERRY PESTO CHICKEN IN ENDIVE WRAPS is from The Plymouth Family Physicians Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PESTO*:
2 C arugula greens
2 cloves garlic
Salt and pepper
1/2 C pine nuts
1/2 C olive oil or more
1/4 C grated manchego or parmesan

ENDIVE CUPS:
3 C cooked chicken breast cut up small
1/4-1/2 C dried cranberries or cherries
1/2 C pesto
1/4-1/2 C thin sliced and julienned fennel bulb
1/2 pound belgian endive [we also used phyllo cups**]
Directions:
Directions:
Blanch arugula: Bring water to boil in a large saucepan and set up a bowl of ice water. Place arugula in a strainer and immerse in boiling water for 15 seconds. Immediately removed and place in ice water for 10 seconds. Drain and squeeze out water with a towel.

Pesto: Place arugula, garlic, salt and pepper, pine nuts and olive oil in food processor.
Blend and add cheese and pulse to combine. Add salt to taste.

Filling: Toss chicken with berries, pesto and fennel. Add salt and pepper to taste.

Assembly: Separate endive into leaves, fill with mixture and serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
*Could use store bought or homemade basil pesto

**Phyllo cups: Preheat oven to 350.
Melt butter and separate defrosted phyllo dough into four layers. Brush each layer with melted butter. Stack buttered layers and cut into 12 squares then fit into muffin tins.
Bake for 10 min or until golden brown. Fill with desired contents after cooled.

 

 

 

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