Chicken in Toast Cups
The Chicken in Toast Cups, a classic of Quebec cuisine, served in small cups of bread!
Preparation
30 minutes
Cooking
45 minutes
Portions
4-5 (8 toast cups, 1 to 2 per person)
Food storage
The sauce will keep for 3 days in the fridge. Can be frozen. The sauce should be added to the toast cups right before serving.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 8 slices whole-wheat bread
- 90 ml (6 tbsp) butter or margarine
- 90 ml (6 tbsp) flour
- 1 L (4 cups) milk
- 15 ml (1 tbsp) canola oil
- 1 large yellow onion, peeled and chopped
- 2 celery sticks, finely diced
- 2 carrots, peeled and finely diced
- 500 ml (2 cups) cooked chicken, cut into small pieces
- 250 ml (1 cup) frozen green peas
- 15 ml (1 tbsp) dried parsley
- Salt and pepper to taste
Preparation
- Place oven rack in the middle position and preheat the oven to 180oC (350oF). Oil a muffin tin.
- Press a slice of bread gently into each muffin round to make little cups and bake for 12 to 15 minutes, or until the bread is toasted on both sides.
- In a frying pan, heat the butter or margarine, then add the onion, celery and carrots and cook for about 5 minutes.
- Add the flour and mix well to avoid lumps. Gradually add the milk, stirring constantly with a whisk until the sauce thickens.
- Add the cooked chicken, green peas and Stir and cook for about 4 more minutes, or until the sauce is heated through. Add salt and pepper to taste.
- Serve in the little toast cups.
