Roasted Red-Pepper Chicken;
-recipe follows
3 lg Eggs
1/3 c Unsifted all purpose flour
1/3 c Milk
1/4 ts Salt
1 tb Vegetable shortening; melted
Prepare Roasted Red-Pepper Chicken; refrigerate until ready to serve.
Heat oven to 450F. In medium-size bowl, with electric mixer at high speed,
beat eggs unti lthick and fluffy. Reduce mixer speed to low and gradually
beat in flour, milk and salt.
Place 2 pans each containing six 2 1/2 inch heart-shaped molds (see Note)
or a muffin pan with twelve 2 1/2 inch cups into the oven 5 minutes to
heat. Remove pans from oven; brush cups with melted shortening. Divide
batter among cups and bake 10 to 12 minutes or until puffed and lightly
browned.
Remove pancakes from cups to wire rack. Cool 5 to 10 minutes or until
centers fall, leaving a slight indentation. Spoon Roasted Red-Pepper
Chicken into centers of pancakes and place on serving plate. Serve
immediately. If desired, pancakes may be cooled completely before filling
and served cold.
Roated Red-Pepper Chicken: From 1/2 cup chopeed roasted sweet pepper, set
aside 2 tablespoons. Place remaind red pepper in food processor fitted with
chopping blade. Add 3 tablespoons mayonnaise, 1 tablespoon balsamic
vinegar, 1/4 teaspoon ground black pepper, and 1/8 teaspoon salt; process
until mixture is pureed. Transfer to medium-size bowl, and stir in 1 cup
chopped cooked chicken, 1 green onion, finely chopped and reserved 2
tablespoons chopped roasted red pepper. Mix until well combined. Cover and
refrigerate until ready to serve.
NOTE: For the photograph, we used a Wilton Armetale “heart mold” that has 6
heart-shaped cups. For information on purchasing this mold, write to Wilton
Armetale. P.O. Box 600,Mount Joy, PA 17552 or call (800) 826-0088.
Country Living/Jan/93
Yields
12 Servings