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Prep 30min
Total1hr15min
Servings36
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Ingredients
2
boneless, skinless chicken breast halves, cut into 1/2- to 3/4-inch pieces (36 pieces)
1/2
cup Italian dressing
14
to 16 cremini mushrooms, cut into 1/4-inch slices
6
ounces sliced cooked deli ham, cut into 1-inch-wide strips
4
fresh basil leaves, finely sliced
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Steps
1
Place chicken pieces in shallow bowl. Pour dressing over chicken. Cover and refrigerate 30 minutes to marinate.
2
Heat oven to 425°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Spray foil with cooking spray. Place 1 chicken piece on each mushroom slice; wrap with ham strip. Place seam side down (mushroom on bottom) in pan. Drizzle with remaining marinade in bowl.
3
Bake 10 to 12 minutes or until chicken is no longer pink in center. Place basil on top of each bite. Spear bites with toothpicks if desired.
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To finely slice the basil, stack the basil leaves and cut with a sharp knife into thin strips.
Bake these tasty appetizers up to 24 hours in advance. Transfer them to an ovenproof baking dish; cover and refrigerate. When ready to serve, reheat at 350° for 20 to 25 minutes.
Cremini mushrooms are the baby version of the larger portabella mushroom. They're lighter in color and have a milder flavor.
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