| Description: | This is adapted from a recipe that was in Southern Living. My daughter Trisha made these and they were great. |
| Ingredients: | 1 (5oz) pkg shredded Parmesan cheese
Parchment paper
2 cups finely chopped chicken
1/2 cup Romaine lettuce
1/4 cup Caesar salad dressing
Pepper to taste
Garlic salt to taste
Muffin tins |
| Instructions: | Season the chicken (we used 2 bonelessbreasts) with the garlic salt and cook raised direct on BGE at 350 until done. 160 internal temp. While the chicken is cooling put platesetter in BGE feet down and get BGE back to 350. Spoon Parmesan cheese on parchment papper on a pizza stone (do not preheat the stone). Place spoonfuls of cheese 1-2 inches apart. Bake 6-8 minutes or until cheese is slightly melted and the edges are yellow.
Remove the cheese from parchment paper and place in muffin tins to make the shape of a small cheese cup. After a few minutes these will crisp up and you can remove form the muffin tins.
Shred the chicken and the lettuce and combine with Caesar salad dressing and add pepper to taste. Place the shredded chicken & lettuce mixture in the cups and serve. These are very simple & tasty and will impress your friends & family. |
| Notes: | We used Sargento Artisan Blends Parmesan Shredded cheese. We chopped the chicken and lettuce and put it in a food processor then added the salad dressing & pepper and pulsed a few times until well mixed. |
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