Monday, February 25, 2008

Sweet and Sour Chicken Cups

They are not only really easy and tasty, but they have a nice presentation! I want to serve them at our next party. If you haven't already discovered you'll want to check it out. Rhodes has hundreds of recipes. Enjoy!

Sweet and Sour Chicken Cups

12 Rhodes™ Dinner Rolls, thawed but still cold
1 1/2 cups cooked chicken breast, cubed
6 green onions including tops, chopped
1 medium size red pepper, chopped
8 ounce can crushed pineapple, drained
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon prepared mustard
1 beaten egg
2 tablespoons sesame seeds
Flatten each roll into a 5-6-inch circle. Combine chicken, onions, pepper, pineapple, honey, soy sauce and mustard in a bowl and mix well. Place about 1 heaping tablespoon of mixture in the center of each flattened roll. Pull all edges up around filling and pinch to seal. (It is not necessary to seal completely.) Place pinched side up in sprayed muffin cups. Brush the top of each roll with beaten egg and sprinkle with sesame seeds. Bake at 350°F 20-25 minutes. Serve warm.

1 comment:

jaesi said...

oh my deliciousness! Im am making these pronto!