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Daily Recipe for 12/28/2000 Recipe for Spicy Chicken Hors d'oeuvres : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, Haute Cuisine Recipe Collection. Gourmet Food Shop in New York City.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soup, Salads, Desserts, Roast Duck, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
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NY CHEF DR. DELICIOUS DAILY RECIPES
DAILY RECIPE FOR 12/28/2000 - RECIPE FOR SPICY CHICKEN HORS D'OEUVRES
  "SPICY CHICKEN HORS D'OEUVRES"

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1 pound boneless skinless chicken breast
3/4 teaspoon chili powder
1/4 teaspoon hot pepper sauce
3 cloves garlic, minced
1 tablespoon snipped chives
1 1/2 teaspoons red wine vinegar
1/2 cup yogurt
1 1/2 teaspoons Dijon mustard

Trim the chicken of all fat and remove the white tendon running through each breast. Cut meat into 1 inch cubes.  Transfer to a food processor.  Add the chili powder, hot pepper sauce, garlic, chives and vinegar.  Using on-off turns, process until finely chopped, about 12 to 15 seconds.  Form the mixture into little balls, patties or logs.  Coat a frying pan with non-stick spray. Heat on medium high.  Add the meat and sizzle until lightly browned and cooked thoroughly, about 4 minutes on each side.  In a small bowl combine the yogurt and mustard.  Serve the hors d' oeuvres warm with mustard sauce for dipping.

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