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Mini pita pockets 3-inches
wide make the perfect size appetizer,
they can be filled with your favorite combinations of food and flavors.
Simply cut them in two, fill them then serve with a nice glass of wine,
they are a great hors d'oeuvre for a buffet or social event.
See more of my
Gourmet
Hors d'oeuvre Recipes
with photographs
Mini Pita Pocket Appetizer
Smoked Mini Pockets
recipe
and photograph created by Peggy Bucholz for www.finedinings.com
Makes 20, approximately
8 ounce chicken breast, boneless, skinless
a few drops Liquid Smoke
salt and pepper
1 tablespoon butter
1 celery stalk, finely chopped
4 tablespoon scallions, thinly sliced
1/3 cup red bell pepper, chopped finely
4 tablespoons mayonnaise
Zest from one lemon
3 teaspoons fresh lemon juice
1/8 teaspoon freshly ground black peppercorns
salt, to taste
2 tablespoons slivered almonds, chopped and toasted
10 mini pita pockets,
whole wheat or plain (available at Trader Joes)
1/2 cup Arugula leaves
stacked, rolled and sliced
1/4-inch
Lettuce leaves for
garnish, optional
Sprinkle breast with liquid smoke and sauté in a small skillet over med-hi heat
with butter until completely cooked; add salt and pepper. Finely dice the
chicken and combine in a small bowl with celery, scallions and red bell
peppers. Stir in mayonnaise, lemon zest, lemon juice, pepper, salt and toasted
almonds. Makes approximately 1-1/2 cups.
Cut pockets in half horizontally; if you are presenting them upright cut a thin slice from the bottom
of each so that they will stand up. Fill each pocket with
approximately 1 tablespoon filling, top with sliced arugula and serve on a tray over a bed of lettuce
leaves if desired.
Wine recommendation: Pinot Gris
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