1/31/07

Grilled Chicken Empanadas


Grilled Chicken Empanadas

This recipe is best if the chicken is marinated for at least 8 hours prior to grilling it.

Yield: 20 empanadas


4 chicken breast fillets
1 Tablespoon Mrs. Dash Garlic and Herb seasoning
2 teaspoons parsley
2 teaspoons garlic powder
1 teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
3 Tablespoons olive oil
15-20 pitted green olives stuffed with pimientos
1 Tablespoon lemon juice
1 teaspoon parsley
1 teaspoon black pepper
2 Tablespoons olive oil
½ large yellow onion, diced
4 hard boiled eggs, peeled
1 (15-ounce) jar roasted red peppers, drained and diced
1 Tablespoon oregano
1 Tablespoon garlic powder
1 Tablespoon paprika
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 (10-count) packs prepared frozen dough for empanadas, thawed
1 egg white, beaten
Small bowl of warm water


In a large resealable plastic bag, mix the garlic and herb seasoning, parsley, garlic powder, oregano, salt, pepper and olive oil. Add the chicken and toss to coat. Refrigerate overnight.

With a sharp knife, dice the olives. Mix with the lemon juice, parsley and black pepper. Set aside.

Heat the oil in a sauté pan over medium heat. Saute the onions until soft, about 5 minutes. Add the olives and sauté another 2 minutes. Pour into a large mixing bowl.

Put the eggs in a food processor and process for 10 seconds. Add the eggs to the mixing bowl.

Add the red peppers, oregano, garlic powder, paprika, salt, black pepper and garlic powder to the bowl and mix with a wooden spoon.

Preheat oven to 350 degrees.

Grill the chicken over medium heat until cooked through, about 5-6 minutes on each side.

Cut each chicken breast into quarters. Process in food processor for 30 seconds, until minced. Add chicken to the mixing bowl. Use wooden spoon to combine.

Drop 2 Tablespoons chicken mixture on a dough round. Dip your finger in the warm water and dampen the edge of the dough all the way around. Fold dough in half over the chicken mixture to form a half-moon shape.

Using the tines of a fork, press firmly all the way around the open edges to form a seam. Make sure there are no openings left around the edges of the dough.

Using your fork poke a hole through the top of the empanada. Fill the rest of the dough rounds using the same method.

Place a Silpat on a large baking sheet. Lay the empanadas side by side on the Silpat. Brush the top of each empanada with the egg white.

Bake at 350 degrees for 30 minutes, or until golden brown. Cool on a wire rack for 10 minutes and serve warm with hot sauce or a dish of salsa.

These can be frozen in an airtight container. To reheat, defrost completely and bake for at 350 degrees for 10 minutes or until heated through.

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