Chicken in a Basket Dip Recipe

Aurora Catering's

Chicken in a Basket Dip
Yield - serves about 30 people

Ingredients

1 BUNCH GREEN ONIONS (chopped)
2 TSP MINCED GARLIC
� TSP RED PEPPER FLAKES
� TSP GROUND WHITE PEPPER
� LB BUTTER
2 CUPS CHICKEN BREAST MEAT (chopped into � inch cubes, pulled or shredded preferred)
2 CUPS MAYONNAISE
1 - 1.1 OZ ENVELOPE OF HIDDEN VALLEY'S FIESTA RANCH DRESSING PARTY MIX
� 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)

Method
Place the onions, garlic, peppers and butter in a blender and puree. Then use a stainless steel mixing bowl, add the pur�e 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.

Plate Presentation
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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