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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A fellow Arkansan's winning recipe. Ms. B Deason won the State Chicken Contest, now on to Nationals. This sounds really tasty and I plan on trying it soon - the picture in the paper is gorgeous. Maybe someone will beat me to it and share the results. Ingredients:
1 unbaked pie shell |
1 cup shredded mozzarella cheese |
3 cups chopped cooked chicken |
3 tablespoons all-purpose flour |
1 cup sliced black olives (plus more for garnish) |
4 tablespoons butter |
3 medium onions, peeled & sliced into thin rings (save 4 center slices for garnish) |
2 teaspoons granulated sugar |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 cup chicken broth |
2 teaspoons lemon juice |
cooking spray |
parsley sprig |
Directions:
1. Line a 10 tart or pie pan with unbaked pie crust. Layer cheese and chicken over pie crust. Sprinkle with flour and top with black olives - Refrigerate.
2. In frying pan, melt butter over medium heat. Add onion rings, sugar, salt & pepper; cook, stirring frequently, until brown. Stir in chicken broth and lemon juice.
3. Pour mixture over cheese and chicken in refrigerated pie crust. Arrange reserved onion rings over top and coat with cooking spray.
4. Cover with foil and bake in 375ยบ oven for 25 minutes. Remove foil and continue baking until golden brown, about 25 minutes.
5. Let rest 15 minutes before slicing. Garnish with black olive slices and parsley.
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