Chicken Finger Verrines

Recipe Ingredients

  • 30 mL (2 tbsp) olive oil
  • Regular or smoked paprika
  • 2 chicken breasts, cut into 7.5 cm (3 in) pieces
  • 1 container Fontaine Santé Tzatziki
  • 1 container Fontaine Santé Beet Hummus
  • 1 container Fontaine Santé Traditional Hummus
  • Your choice of young shoots
  • Salt and fresh ground black pepper
  • Preparation: 10 minutes
  • Execution: Easy
  • Cooking time: 10-12 minutes
  • Portions: 4

Preparation

Preheat barbecue on Medium or preheat oven to 200°C (400°F).

Mix oil and paprika, then brush over chicken pieces. Skewer onto bamboo sticks. Grill on barbecue (or for oven cooking transfer to a cooking sheet lined with parchment paper). Grill or roast 10 to 12 minutes, turning halfway, until chicken juices run clear. (Cooking time may vary depending on the size of chicken pieces.) Season with salt and pepper.

In multiple verrines, spoon different varieties of dip and hummus. Place a small brochette in each verrine.

Decorate with your favourite shoots!