Chicken in a Basket Dip
Yield - serves about 30 people
1 BUNCH GREEN ONIONS (chopped)
2 TSP MINCED GARLIC
½ TSP RED PEPPER FLAKES
¼ TSP GROUND WHITE PEPPER
¼ LB BUTTER
2 CUPS CHICKEN BREAST MEAT (chopped into ½ inch cubes, pulled or shredded preferred)
2 CUPS MAYONNAISE
1 - 1.1 OZ ENVELOPE OF HIDDEN VALLEY'S FIESTA RANCH DRESSING PARTY MIX
½ CUP CHEDDAR CHEESE (Shredded)
1 – 10 INCH DIAMETER CAP BREAD
1/4 CUP ROMANO CHEESE (Grated)
6 – PITA BREADS (Cut into 6 pie shapes, sorta like Trivial Pursuit pieces)
Place the onions, garlic, peppers and butter in a blender and puree. Then use a stainless steel mixing bowl, add the purée and all ingredients except bread and romano cheese, fold until mixed well.
Cut the top off of the bread and scoop out bread dough to form a bowl, reserve bread dough and top crust to make Crescent City Croutons. Add the chicken filling to the basket, form the top into a dome, and sprinkle with the romano cheese.
Cover with film and refrigerate for at least 4 hours, this will allow the dry seasonings to rehydrate.
Preheat oven to 350F and bake for 25 minutes. For the last 5
minutes, bake the pita bread wedges to warm and toast them.
Allow the Chicken in a Basket to cool for 5 minutes, the center is very hot, use the pita wedges for dipping.
Chef's Notes: I like pulled or shredded chicken meat more than the cubed because the cubed meat gives the dish a look of a processed meat.
Cooked shrimp or pulled pork can be substituted for
chicken, but change the name of the dish, DUH!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2007 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.