Chicken Pesto Bites in Parmesan Cracker Cup

On the weekends around my house it’s nice to have something that you can snack on quickly. There isn’t much time to sit down and have a meal in the middle of the day.  Entertaining 22 month old twins takes most of my time and when they are down for the nap I’m trying to get things done around the house.  I’m sure all moms out there can relate!  So these are great and easy because everything can be made before hand.  You can prepare the cracker cups and store in an airtight container for up to 3 days or freeze them up to about 3 months.  The chicken pesto mix is easy to mix and store in the refrigerator (even great in a sandwich!).  What’s even better is the pesto sauce uses spinach and basil and a small amount of olive oil so you get some of your veggie intake for the day.  These little goodies are great for an appetizer too.  Especially when your husband is hungry and you’re trying to make dinner.  Try them they are super delicious….and enjoy!

Chicken Pesto Bites in Parmesan Cracker Cups

For Parmesan Cracker Cups:

• ½ cup all-purpose flour
• ½ cup whole wheat flour
• 1 tsp sugar
• ½ tsp baking soda
• 1/8 tsp salt
• 1/8 tsp freshly ground pepper
• ½ tsp Dried Basil or Italian Herb Mix
• 1 Tbsp Butter
• ¼ cup shredded parmesan cheese
• 1 clove garlic
• 1/3 cup buttermilk

Pesto:

• 3 cups Fresh Spinach
• ½ cup loosely packed fresh Basil
• ¼ cup parmesan cheese
• 3 Tbsp Olive Oil

For Chicken Mix:

• 1 ½ cup Chicken, cooked and cubed
• ¼ cup Cherry Tomatoes, diced
• ¼ tsp salt
• 1/8 tsp freshly ground pepper

For Cracker Cup:

Preheat oven to 375.  In a medium bowl, stir together all-purpose flour, whole wheat flour, sugar, baking soda, salt, pepper and dried basil (or Italian seasoning).  Use a pastry blender to cut in butter until mixture resembles coarse crumbs.  Stir in shredded parmesan cheese and garlic.  Make a well in the center of flour mixture.  Add buttermilk.  Using a fork, stir until mixture can be shaped into a ball.  If dough is dry and not shaping into a ball add slightly more buttermilk.

Turn dough out onto a lightly floured surface.  Knead until dough is almost smooth.  Divide dough in half.  Roll each portion into a 12×9 inch rectangle.  Cut rectangles into 3-inch squares.  Prick squares well with a fork.  Coat the outside bottoms of a 1 ¾” muffin cup bottoms, making sure edges of squares don’t overlap.  Place inverted muffin pan on a baking sheet.

Bake about 10 to 12 minutes or until golden brown.  Keep on pan and cool on a wire rack for 5 minutes.  Remove cracker cups from muffin pan and continue to cool on wire rack.

For Pesto:

Combine spinach, basil, parmesan cheese and olive oil in a food processor and pulse until mixture is at a sauce.

Chicken Mix:

Add cubed chicken, tomatoes, salt and pepper.  Add sauce to the chicken mixture and toss well.  You may not need all the pesto sauce.  I had about ½ cup leftover.  It depends on how much pesto you prefer.