Cooking Time: 15 minutes

Serving Size: 3 pieces (makes 12 pieces, 4 servings)

Ingredients

1 boneless/skinless chicken breasts, cut into 12 small chunks

¾ cup eggnog, no alcohol added

1 tsp. salt, kosher

½ tsp. cayenne pepper, ground

1 cup breadcrumbs, Italian-style

½ cup cornmeal

2 tsp. salt, kosher

½ tsp. cayenne pepper, ground

1 tsp. garlic powder

1 canister Pillsbury crescent dough (or a small doughball from scratch)*

Cranberry Chutney

1 cup cranberries, fresh

1 TB sugar, raw

½ tsp. salt, kosher

1/8 tsp. nutmeg, ground

1/8 cup water

Directions

Preheat oven to 325 degrees. Toss the chicken chunks into the eggnog, salt, and cayenne. Marinate 6 hours under refrigeration.

Meanwhile, toss together cornmeal, breadcrumbs, salt, cayenne, and garlic. Set aside.

Combine the chutney ingredients into a small pot and simmer, macerating the cranberries occasionally during cooking, stirring until soft and it becomes a thick sauce. Set aside.

Roll out the dough. Cut out equal sized 1" discs using a circle cutter or equivalent. Each disk should be no more than 5 cm thick. Place on greased baking pan and parcook 5 minutes. Remove and set aside.

Roll the chicken, drained from excess eggnog mixture, into breadcrumb mixture and place in heated skillet with enough oil to coat half of each chunk. Pan-fry until golden brown on each side; drain off excess oil. Top each disk with a chunk of chicken, pressing down into the dough. Return to oven an additional 8 minutes until the dough is fully cooked and the chicken has reached an internal temperature of 155 degrees.

Storage and Turn-out

Top each piece with a small spoonful of chutney. Serve WARM with a floret of chervil.

*This dough is used in this recipe to save time in preparing your own dough. A simple frozen empanada dough would also work here; or your favorite biscuit recipe. Feel free to get creative!